Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls

39 Ratings

17 Comments

Prep 50 min
Total 50 min
Ingredients 20
Servings 4

Ingredients

Vinaigrette

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

Bowls

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

1/2

teaspoon ground cumin

1/2

teaspoon salt

Salad

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

Steps

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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.

Notes

Tips

Expert Tips

*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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 740
Calories from Fat: 360

% Daily Value

Total Fat: 40g; 61%
Saturated Fat 5g 27% Trans Fat 1g
Cholesterol: 115mg; 38%
Sodium: 1000mg; 42%
Potassium: 880mg; 25%
Total Carbohydrate: 48g; 16%
Dietary Fiber 6g 26% Sugars 18g
Protein: 47g

% Daily Value*:

Vitamin A: 30%; 30%
Vitamin C: 120%; 120%
Calcium: 10%; 10%
Iron: 20%; 20%

Exchanges:

1 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

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