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California Avocado and Mango Chicken Salad

California Avocado and Mango Chicken Salad
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This recipe also can serve as a topping for a green salad or filling for a wrap.

ingredients

Serving Size: 8

2 Tbsp. orange juice
2 Tbsp. white wine vinegar
2 Tbsp. chopped fresh basil
2 tsp. chopped fresh mint
1 clove garlic, finely minced
3/4 tsp. kosher salt
1/3 tsp. freshly ground black pepper
1 1/2 Tbsp. extra virgin olive oil
2 cups shredded chicken
2 ripe, Fresh California Avocados, peeled, seeded and cut into ¼-inch dice
1 ripe mango, peeled, seeded and cut into ¼-inch dice
32 endive leaves (from about 4 medium-size heads)

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them

Instructions

  1. In a bowl, whisk together the orange juice, vinegar, basil, mint, garlic, salt and pepper until combined.
  2. In a slow, steady stream, add the oil, whisking constantly, until creamy and emulsified.
  3. Add the chicken, avocado and mango and stir gently to combine.
  4. 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.

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