This recipe also can serve as a topping for a green salad or filling for a wrap.
Chicken, Mango and California Avocado Salad
Nutritional Highlights (per serving)
|2||Tbsp.||white wine vinegar|
|2||Tbsp.||chopped fresh basil|
|2||tsp.||chopped fresh mint|
|1||cloves garlic, finely minced|
|1/3||tsp.||freshly ground black pepper|
|1 1/2||Tbsp.||Extra virgin olive oil|
|2||ripe, Fresh California Avocados, peeled, seeded and cut into ½-inch dice|
|1||ripe mango, peeled, seeded and cut into ¼-inch dice|
|32||endive leaves (from about 4 medium-size heads)|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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 is for 4 filled endive leaves)
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%