Avocado, Potato, and Grilled Chicken Salad

This Avocado, Potato, and Grilled Chicken Salad is a home-style American main-dish salad that leans on the natural richness of avocado and the hearty comfort of red potatoes, all tied together with a tangy lemon-yogurt dressing. It’s the kind of dish that feels substantial without being heavy—a warm-weather lunch that still satisfies like a full meal, thanks to the lean grilled chicken strips and the creamy, fiber-rich avocado. The red potatoes are boiled until just tender, then cooled and cut into chunks, giving the salad a soft, yielding texture that contrasts nicely with the crisp bite of green onions and red bell pepper. The dressing, a simple whisk of olive oil, cider vinegar, lemon non-fat yogurt, and a generous amount of ground black pepper, is bright and slightly sharp, cutting through the avocado’s richness while coating every piece evenly.

For anyone tracking calories, this recipe is a smart fit. The protein comes from the pre-cooked grilled chicken strips—already portioned into about eight strips, which makes it easy to see exactly what you’re eating. The avocado and olive oil provide healthy fats that help keep you full, while the potatoes and bell pepper contribute fiber and volume, so a reasonable portion still feels like a proper plate. Because the ingredients are measured in whole, recognizable units—three potatoes, one avocado, half a bell pepper—it’s simple to scale the recipe up or down, and each serving is a clear, buildable meal rather than a vague casserole. The lemon-yogurt dressing also means you’re getting creaminess without relying on mayonnaise or heavy cream, which is a lighter way to bind a salad like this.

A few practical notes will help this come together smoothly. When boiling the potatoes, keep an eye on them after the 20-minute mark—you want them just tender, not falling apart, because they’ll be tossed gently and should hold their shape in the final salad. Running them under cold water stops the cooking and makes them easier to handle. For the avocado, the lemon juice isn’t just for flavor; it also helps prevent browning after you cut it, so toss the chunks right away. If you’re making this ahead, it’s best to add the avocado just before serving, as it will discolor and soften if left in the dressing too long. For a make-ahead lunch, you can prep the potatoes, pepper, green onions, and dressing the night before, then stir in the avocado and chicken right before eating. The salad also works nicely as a side dish if you halve the chicken, or you can serve it over a handful of greens for extra bulk.