California Avocado season has ended.

Tropical California Avocado Chicken

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Tropical California Avocado Chicken



Serves: 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

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.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


(1 Ratings)