Avocado Mango Chicken Salad
Recipe courtesy of California Avocados | 8 Servings
|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, 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)|
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.