My dietitian pals Liz Weiss and Janice Bissex over at the Meal Makeover Moms’ Kitchen created this delicious recipe for the California Avocado Commission that they demonstrated at the American Dietetic Association’s Food & Nutrition Conference & Expo in San Diego earlier this week.
I was surprised how much I really liked this chicken salad — which they served on top of an endive leaf for a perfect appetizer-sized portion. You could also use to stuff a pita, roll up in a wrap our add to a bowl of leafy greens. It was so good that I just had to share (a more detailed update of my trip to the conference is in the works!)
California Avocado and Mango Chicken Salad
2 tablespoons orange juice
2 tablespoons white wine vinegar
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh mint
1 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, 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)
1. 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.
2. Add the chicken, avocado, and mango and stir gently to combine. Season with additional salt and pepper to taste.
3. Divide the mixture evenly between the endive leaves.
Yield: Makes 8 Servings (about 32 filled endive leaves)
Nutrition Information per Serving (4 filled endive leaves): 170 calories, 9g fat (1.5g saturated, 6g monounsaturated, 1g polyunsaturated), 135mg sodium, 460mg potassium, 12g carbohydrate, 5g fiber, 12g protein, 10% vitamin A, 35% vitamin C
Here’s Liz Weiss whipping up the dressing for the chicken salad (no mayo in sight) that includes orange juice and white wine vinegar with fresh herbs and garlic.