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)
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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.
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Add the chicken, avocado, and mango and stir gently to combine. Season with additional salt and pepper to taste.
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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