Green Goddess Avocado Chicken Potato Salad
A simple make-ahead lunch with tender chicken, baby potatoes, green beans, and a creamy avocado herb dressing that keeps the salad fresh and satisfying.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 1 serving
Ingredients
- 75 g Avocado
- 180 g Baby potatoes
- 1 g Black Pepper
- 150 g Chicken Breast
- 8 g Dijon mustard
- 8 g Fresh parsley
- 3 g Garlic
- 60 g Greek Yogurt
- 100 g Green Bean
- 15 g Green Onion
- 15 g Lemon juice
- 8 g Olive oil
- 1 g Salt
Instructions
- Place the baby potatoes in a pot of salted water and boil until tender, then drain and let cool slightly.
- Add the green beans to boiling water and cook until bright green and tender-crisp, then drain and cool under cold water.
- Season the chicken breast with salt and black pepper, then cook in a pan with olive oil until fully cooked and golden on both sides.
- Let the chicken rest, then cut it into bite-size pieces.
- In a blender or small food processor, blend the avocado, Greek yogurt, lemon juice, parsley, green onion, Dijon mustard, and garlic until creamy.
- Cut the cooled potatoes in half and place them in a meal-prep container with the chicken and green beans.
- Spoon the avocado dressing over the salad, toss gently, and refrigerate until ready to eat.