Avocado and Mango Chicken Salad
Makes 8 Servings
The best way to describe this recipe is that it’s fresh and flavorful.
The combo of the mint and basil definitely adds to the “wow” factor.
2 tablespoons orange juice
2 tablespoons white wine vinegar
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh mint
1 small clove garlic, finely minced
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper 1½ tablespoons extra virgin olive oil
2 cups shredded rotisserie or roasted chicken
2 ripe California avocados, seeded and peeled 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 large 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. Season with additional salt and pepper to taste.
Divide the mixture evenly between the endive leaves.
Note: You can also serve this salad on as a topping for a green salad or as the filling for a roll up or wrap.
Nutrition Information per Serving (4 filled endive leaves):
170 calories, 9g fat (1.5g saturated, 6g monounsaturated, 1g polyunsaturated), 12g carbohydrate, 135mg sodium, 5g fiber, 12g protein, 460mg potassium,10% vitamin A, 35% vitamin C