Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls

Name: Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls
Prep time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 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; 4 Old El Paso™ flour tortillas for burritos (from 11-oz package); 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 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

41 Ratings

19 Reviews

Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls

Prep 50 min
Total 50 min
Ingredients 20
Servings 4

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

By Pillsbury Kitchens

Updated December 15, 2008

Bake-Off® Contest 43, 2008

Frances Pietsch
Flower Mound, Texas

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

Steps

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.