California Avocado and Mango Chicken Salad recipes

Ingredients

• 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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