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. MORE+ LESS-

By Pillsbury Kitchens

Updated December 15, 2008

Bake-Off® Contest 43, 2008

Frances Pietsch

Flower Mound, Texas

Ingredients

1/2

cup cubed peeled mango*

tablespoons mango nectar (from 12.5-oz can)

tablespoons white wine vinegar

tablespoon fresh lime juice

tablespoon fresh orange juice

tablespoon honey

1/3

cup CRISCO® Pure Canola Oil

Old El Paso™ flour tortillas for burritos (from 11-oz package)

1/2

teaspoon ground cumin

1/2

teaspoon salt

cups cubed cooked chicken breast

1 1/3

cups cubed peeled mango

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

cup shredded iceberg lettuce

1/2

teaspoon salt

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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.