22
2011
757


Recipe Index
 

Nancy's Kitchen - Tried and Tested Recipes
Mango Jalapeño Chicken Salad in Cumin Tortilla Bowls

 


Home Page
Return to Newsletter Archives
Feb 22, 2016 Recipe
















Mango Jalapeño Chicken Salad in Cumin Tortilla Bowls

Enjoy an old favorite with a whole new twist--spicy, fruity chicken salad served in flavored tortilla bowls.

Ingredients

Vinaigrette
1/2 cup cubed peeled mango*
2 tablespoons mango nectar (from 12.5-oz can)
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon honey
1/3 cup CRISCO® Pure Canola Oil

Bowls
4 Old El Paso flour tortillas for burritos (from 11-oz package)
1/2 teaspoon ground cumin
1/2 teaspoon salt

Salad
4 cups cubed cooked chicken breast
1-1/3 cups cubed peeled mango
1 tablespoon fresh lime juice
1-1/2 cups cubed peeled avocado (from 2 medium)
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1/4 cup finely chopped seeded jalapeño chiles (2 medium)
1/4 cup chopped fresh cilantro
1 cup shredded iceberg lettuce
1/2 teaspoon salt

Heat oven to 400°F. Spray insides of 4 ovenproof 2-cup soup bowls with CRISCO® Original No-Stick Cooking Spray.** Set aside.

In food processor bowl with metal blade or blender, place all vinaigrette ingredients except oil. Cover; process until smooth. With food processor running, slowly pour oil through feed tube until mixture is thickened. Set aside.

Spray 1 side of each tortilla with CRISCO® Original No-Stick Cooking Spray. Sprinkle cumin and 1/2 teaspoon salt evenly over sprayed sides of tortillas. Press tortillas, seasoned sides up, in bowls. Place bowls in 15x10x1-inch pan. Bake 5 to 7 minutes or until edges are golden brown. Remove tortillas from bowls; place upside down on cooling rack. Cool completely.

In large bowl, mix chicken and 1 1/3 cups mango. In small bowl, mix 1 tablespoon lime juice and the avocado. Add avocado and remaining salad ingredients to chicken mixture; mix well. Add vinaigrette; mix well.

To serve, spoon chicken salad into tortilla bowls. (Bowls will be full.) Serve immediately.
4servings
Source: Pillsbury
Anna in Sweden

 http://www.nancyskitchen.com - Copyright © 2016



Click to Print this Recipe    
                  
        

Want to share this recipe with a friend?
[ Click Here to send this recipe to a friend ]

 



                    
                            
                               
                          
Chili's Free Chips and Queso