lunch
Avocado, Potato, and Grilled Chicken Salad
Ingredients, directions and serving information for Avocado, Potato, and Grilled Chicken Salad.
Original recipe text is provided in English.
Servings: 4
Total time: 45 min
Ingredients
- 3 medium red potatoes
- 1 ripe avocado
- 1 teaspoon lemon juice
- 4 green onions
- 1/2 medium red bell pepper
- 8 ounces frozen pre-cooked grilled chicken strips (about 8 strips)
- 1 tablespoon olive oil
- 1 tablespoon cider vinegar
- 1/2 cup lemon non-fat yogurt
- 1 teaspoon ground black pepper
Instructions
- In a medium sauce pan, boil potatoes about 20 minutes, until just tender; run under cold water to cool, and cut into chunks.
- Peel avocado and cut into chunks; coat with lemon juice.
- Whisk olive oil, vinegar, yogurt, and pepper in a small bowl.
- Place all ingredients in large bowl. Gently toss.
Source-reported nutrition per serving
serving Size1 serving
calories328 calories
protein23g
carbohydrate34g
fat11g
saturated Fat2g
fiber6g
sugar6g
sodium72mg
cholesterol57mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
