Avocado, Potato, and Grilled Chicken Salad

Serves: 4


4 medium Colorado red potatoes
1 ripe, Fresh California Avocados*
1 tsp. lemon juice
4 green onions chopped
1/2 medium red bel pepper chopped
8 oz. frozen pre-cooked grilled chicken strips (about 8 strips), thawed, cut into bite-size pieces
1 Tbsp. olive oil
1 Tbsp. cider vinegar
1/2 cup lemon non-fat yogurt
1/8 tsp. ground black pepper

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.