2 Tbsp. orange juice

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2 Tbsp. white wine vinegar

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2 Tbsp. chopped fresh basil

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2 tsp. chopped fresh mint

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1 cloves garlic, finely minced

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3/4 tsp. kosher salt

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1/3 tsp. freshly ground black pepper

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1 1/2 Tbsp. Extra virgin olive oil

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2 cups shredded chicken

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2 ripe, Fresh California Avocados, peeled, seeded and cut into ½-inch dice

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1 ripe mango, peeled, seeded and cut into ¼-inch dice

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32 endive leaves (from about 4 medium-size heads)

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*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 CaliforniaAvocado.com/recipes.