Tropical California Avocado Chicken
|3/4||cup||olive or avocado oil|
|1/3||cup||red wine or raspberry vinegar|
|1 1/2||Tbsp.||Dijon mustard|
|1||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|
|2||papayas, peeled, seeded and chopped|
|2||mangos, peeled, pitted and chopped|
|1 1/4||lb.||fresh raspberries|
|3||Tbsp.||fresh mint, minced|
|3||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
- Whisk olive oil, vinegar, mustard and sage to blend in medium mixing bowl.
- Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl.
- Add dressing and toss well.
- 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.