This recipe also can serve as a topping for a green salad or filling for a wrap.
Chicken, Mango and California Avocado Salad
(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%
Ingredients2 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.
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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados