By: Chef Fabio Viviani

Serves 4


¼ cup honey

2 cloves garlic, grated


2 ripe avocados, peeled, pitted and cut into large cubes

3 tablespoons fresh lime juice

½ cup baby kale

½ cup baby spinach

½ cup mixed greens

½ cup olive oil


1 cup shredded roasted chicken

1 ripe mango, peeled, pitted and diced

1 large orange, pith removed, divided in segments

1 shallot, thinly sliced


  • Toss the honey, garlic and avocados together to coat the avocado.
  • Combine the lime juice, kale, spinach, mixed greens, olive oil, chicken, mango, orange and shallot in a large bowl until dressed. When dressed, add marinated avocado, season to taste and toss until just combined.

*As a side note, you can use leftover turkey, game hen, or pork with this recipe for a fast and easy substitution.


From Fabio’s 30-Minute Italian by Fabio Viviani; published by St. Martin’s Press. Copyright ©2017 by Fabio Viviani. All Rights Reserved. Used with Permission. Page 37.

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