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Home> Recipes> Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls

Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls

Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls
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Enjoy an old favorite with a whole new twist--spicy, fruity chicken salad served in flavored tortilla bowls.

Prep Time:
50 Min
Total Time:
50 Min
Makes:
4 servings
Pillsbury Bake-Off
Frances Pietsch
Flower Mound, TX
Bake-Off® Contest 43, 2008
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INGREDIENTS
Vinaigrette
1/2cup cubed peeled mango*
2tablespoons mango nectar (from 12.5-oz can)
2tablespoons white wine vinegar
1tablespoon fresh lime juice
1tablespoon fresh orange juice
1tablespoon honey
1/3cup CRISCO® Pure Canola Oil
Bowls
4Old El Paso® flour tortillas for burritos (from 11-oz package)
1/2teaspoon ground cumin
1/2teaspoon salt
Salad
4cups cubed cooked chicken breast
1 1/3cups cubed peeled mango
1tablespoon fresh lime juice
1 1/2cups cubed peeled avocado (from 2 medium)
1/2cup finely chopped red bell pepper
1/2cup finely chopped red onion
1/4cup finely chopped seeded jalapeño chiles (2 medium)
1/4cup chopped fresh cilantro
1cup shredded iceberg lettuce
1/2teaspoon salt
DIRECTIONS
1.Heat oven to 400°F. Spray insides of 4 ovenproof 2-cup soup bowls with CRISCO® Original No-Stick Cooking Spray.** Set aside.
2.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.
3.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.
4.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.
5.To serve, spoon chicken salad into tortilla bowls. (Bowls will be full.) Serve immediately.
*One large mango provides enough mango for both the vinaigrette and salad. **Foil balls can be used instead of bowls. Cut 4 (25x12-inch) pieces of foil. Slightly crush each to make 4-inch ball; flatten slightly. Place on ungreased cookie sheet. Spray and season tortillas as directed; gently shape to fit over each foil ball, seasoned side toward foil. Bake as directed.

High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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