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Tropical California Avocado Chicken

Tropical California Avocado Chicken
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Serving Size: 12

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 lbs. 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 lbs. fresh raspberries
3 Tbsp. fresh mint, minced
3 California Avocados, seeded, peeled and sliced
1 1/2 cups walnuts, toasted and chopped

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NOW in season! Learn where to find them


  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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