Chicken, Mango and California Avocado Salad

HomeRecipesDietLow SodiumChicken, Mango and California Avocado Salad

Nutrition Facts

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Nutrition information
per serving

Calories 170

Total Fat 9g

Saturated Fat 1.5g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 25mg

Sodium 135mg

Total Carbs 12g

Dietary Fiber 5g

Total Sugars 6g

Protein 12g

Potassium 460mg

(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%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This recipe also can serve as a topping for a green salad or filling for a wrap.

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Serves: 8

Ingredients
Instructions

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)

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.

*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.