Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls

(39)
  17 reviews

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

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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