Blog | Weekly Specials

Avocado Mango Chicken Salad

Recipe courtesy of California Avocados | 8 Servings

Ingredients

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)

Directions

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.

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