- In a bowl, whisk together the orange juice, vinegar, basil, mint, garlic, salt and pepper until combined.
- In a slow, steady stream, add the oil, whisking constantly, until creamy and emulsified.
- Add the chicken, avocado and mango and stir gently to combine.
- Divide the mixture evenly between the endive leaves. Serve.
Note: This recipe also can serve as a topping for a green salad or filling for a wrap.
*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.
Copyright © 2011, Liz Weiss, MS, RD & Janice Newell Bissex, MS, RD
Nutrition information per serving
(4 filled endive leaves) Calories 170; Total Fat 9 g (Sat 1.5 g, Trans 0 g, Poly 1 g, Mono 6 g); Cholesterol 25 mg; Sodium 135 mg; Potassium 460 mg; Total Carbohydrates 12 g; Dietary Fiber 5 g; Total Sugars 6 g; Protein 12 g; Vitamin A 602 IU; Vitamin C 22 mg; Calcium 28 mg; Iron 1 mg; Vitamin D 2 IU; Folate 73 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 10%; Vitamin C 35%; Calcium 2%; Iron 4%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.