For nearly 30 years, we’ve been members of the American Dietetic Association. (Oh my, has it really been that long?) This week, we traveled to San Diego for the ADA’s annual Food and Nutrition Conference and Expo (FNCE). As we sat at the meeting’s opening session with thousands of our fellow registered dietitians, the president of ADA made a surprising announcement: The American Dietetic Association is changing its name to the Academy of Nutrition and Dietetics. We’re still trying to digest the news. As foodies, we wish the word “food” was in the name, and we’re not sure AND sounds as savvy as ADA. But alas, we’ll mull it over for a while before we pass judgment!
We have a lot to report from the conference which we plan to do here at Meal Makeover Moms’ Kitchen in the weeks ahead. In the meantime, we wanted to share one of our favorite events at the meeting: a recipe demonstration at the California Avocado Commission booth where we showed attendees how to prepare our new recipe for California Avocado and Mango Chicken Salad.
This recipe doesn’t call for a single drop of mayonnaise. The creamy consistency comes from extra virgin olive oil and rich, luscious avocados. AND, it’s super easy AND our kids love it AND our fellow dietitians were wowed when they tried it!
California Avocado and Mango Chicken Salad
Makes 8 Servings (about 32 filled endive leaves)
Did you know that avocados are a nutrient dense fruit? One fifth of a medium avocado (1 ounce) has 50 calories and nearly 20 vitamins and minerals including fiber, potassium, and folic acid. 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.
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), 135mg sodium, 460mg potassium, 12g carbohydrate, 5g fiber, 12g protein, 10% vitamin A, 35% vitamin C
What do you think of the ADA’s name change? AND what do you think of this recipe? Do you think your family would enjoy it? Do tell. 🙂
Disclosure: The California Avocado Commission hired us to create the recipe and assist them during the conference.