This salad is my go-to whenever I want a light but filling meal. Chicken isn’t a constant — sometimes I use leftover salmon, beef or lamb instead — but the proportions are just right for 2-3 people (you can double it of course).

If you’re fasting for Yom Kippur, this is the kind of dish that’s perfect for the occasion. Substantial but not heavy and not salty.

Chicken Salad

• 4-5 small waxy potatoes (such as Baby Yukon Gold or Red Bliss)

• 3-4 ounces fresh greens

• 2 stalks celery, chopped coarsely

• 1/2 avocado, cut into bite size pieces

• 10-12 cherry or grape tomatoes cut in half

• 1/2 cup chopped cucumber

• 2 cups diced cooked chicken

• 3 tablespoons olive oil or avocado oil

• 3 tablespoons wine vinegar

• freshly ground black pepper to taste

Place the potatoes in a saucepan, cover with water, bting to a boil and cook for about 15 minutes or until the potatoes are tender. Let cool, peel and cut into bite size pieces. Place the greens in a salad bowl. Add the potatoes, celery, avocado, tomatoes, cucumber and chicken and toss the ingredients to distribute them evenly. Pour in the olive oil and toss to coat the ingredients. Pour in the vinegar and toss. Sprinkle with pepper to taste. Let rest for 5 minutes before serving.

Makes 2-3 servings