Tropical California Avocado Chicken

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Serves: 12
3/4  cup  olive or avocado oil
1/3  cup  red wine or raspberry vinegar
1 1/2  Tbsp.  Dijon mustard
tsp.  dried rubbed sage
3 1/2  lb.  boneless chicken breasts, fully cooked, skinned and cut into bite size pieces
1 1/2  gal.  Mixed salad greens
  papayas, peeled, seeded and chopped
  mangos, peeled, pitted and chopped
1 1/4  lb.  fresh raspberries
Tbsp.  fresh mint, minced
  California Avocados, seeded, peeled and sliced
1 1/2  cups  walnuts, toasted and chopped

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Whisk olive oil, vinegar, mustard and sage to blend in medium mixing bowl.
  2. Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl.
  3. Add dressing and toss well.
  4. Divide mixture into 12 portions.

*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.


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