Chicken, Mango and California Avocado Salad

Serves: 8


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)

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit