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Chicken and Mango Salad in Lettuce Bowl
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Prep Time:
30 minutes
Total Time:
30 minutes
Impressively presented salad for six, ready in just 30 minutes.
Ingredients:
  • 1 cup frozen shoepeg white corn (from 24-oz bag)
  • 1 1/2 cups chopped deli rotisserie chicken (without skin)
  • 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
  • 1/2 cup chopped red bell pepper
  • 1/2 cup ranch dressing
  • 1 small cucumber, cut in half lengthwise, cut into 1/4-inch slices
  • 1 jar (1 lb 8 oz) refrigerated mango, cut into chunks, or 1 1/2 cups chopped peeled fresh mango (about 2)
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 large head Boston or Bibb lettuce, center removed
Instructions:
  • Prepare the corn according to the package instructions until it reaches a perfect crisp-tenderness. Drain and then rinse with cold water to cool it down.
  • Combine corn and remaining ingredients, excluding lettuce, in a large bowl; gently toss to mix.
  • Arrange fresh, crisp lettuce leaves on a beautiful serving plate and generously spoon the flavorful chicken mixture into each piece.

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