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Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls

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By Pillsbury Kitchens
Updated Dec 15, 2008
Bake-Off® Contest 43, 2008
Frances Pietsch
Flower Mound, Texas
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Enjoy an old favorite with a whole new twist--spicy, fruity chicken salad served in flavored tortilla bowls.

Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls

  • Prep Time 50 min
  • Total 50 min
  • Ingredients 20
  • Servings 4
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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 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 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

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray insides of 4 ovenproof 2-cup soup bowls with CRISCO® Original No-Stick Cooking Spray.** Set aside.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    To serve, spoon chicken salad into tortilla bowls. (Bowls will be full.) Serve immediately.

Nutrition

740 Calories
40g Total Fat
47g Protein
48g Total Carbohydrate
18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
740
Calories from Fat
360
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
3
*Percent Daily Values are based on a 2,000 calorie diet.
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