Avocado Chicken Potato Salad

Ingredients

• 1 medium red potato
• 1 ripe avocado
• 4 teaspoons lemon juice
• 1/2 cup chopped green onions
• 8 ounces chopped red bell pepper
• 1 cup frozen pre-cooked grilled chicken strips, thawed and cut into bite-size pieces
• 1 tablespoon olive oil
• 1/2 cup cider vinegar
• 1 teaspoon lemon non-fat yogurt
• Ground black pepper

Method

1. 1 Boil potatoes in a saucepan for 20 minutes until tender. Drain, run under cold water to cool, and cut into chunks.
2. 2 Peel the avocado and cut into chunks. Toss with 4 teaspoons of lemon juice to prevent browning.
3. 3 In a small bowl, whisk together olive oil, cider vinegar, yogurt, and black pepper to make the dressing.
4. 4 Combine potatoes, avocado, green onions, bell pepper, and chicken in a large bowl. Toss gently with the dressing.