This recipe also can serve as a topping for a green salad or filling for a wrap.
Chicken, Mango and California Avocado Salad
Nutrition Facts
Nutrition information
per serving
(Nutrition information is for 4 filled endive leaves)
Vitamin A 602 IU; Vitamin C 22 mg; Calcium 28 mg; Iron 1 mg; Vitamin D 2 IU; Folate 73 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 10%; Vitamin C 35%; Calcium 2%; Iron 4%
Serves: 8
Ingredients
2 Tbsp. orange juice 2 Tbsp. white wine vinegar 2 Tbsp. chopped fresh basil 2 tsp. chopped fresh mint 1 cloves garlic, finely minced 3/4 tsp. kosher salt 1/3 tsp. freshly ground black pepper 1 1/2 Tbsp. Extra virgin olive oil 2 cups shredded chicken 2 ripe, Fresh California Avocados, peeled, seeded and cut into ½-inch dice 1 ripe mango, peeled, seeded and cut into ¼-inch dice 32 endive leaves (from about 4 medium-size heads)Instructions
- In a bowl, whisk together the orange juice, vinegar, basil, mint, garlic, salt and pepper until combined.
- In a slow, steady stream, add the oil, whisking constantly, until creamy and emulsified.
- Add the chicken, avocado and mango and stir gently to combine.
- Divide the mixture evenly between the endive leaves. Serve.
Note: This recipe also can serve as a topping for a green salad or filling for a wrap.
Copyright © 2011, Liz Weiss, MS, RD & Janice Newell Bissex, MS, RD
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
California Avocados are naturally sodium and cholesterol free. Check out these heart-healthy avocado recipes.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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