Chicken and Mango Salad in Lettuce Bowl

Give it high marks for presentation! This pretty salad for six is ready to serve in half an hour.

Chicken and Mango Salad in Lettuce Bowl

ProgressoRecipe by Progresso

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30 minutes

30 minutes

6 servings (1 1/4 cups each)

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Nutrition Info

  • 1 Serving
  • 420
  • 19g
    (Saturated Fat 6g, Trans Fat 0g)
  • 55mg
  • 460mg
  • 42g
    (Dietary Fiber 8g, Sugars 18g)
  • 21g
  • Percent Daily Value*
  • 45%
  • 140%
  • 20%
  • 15%
  • Exchanges
  • 2
  • 1/2
  • 2
  • 1/2
  • 2
  • Carbohydrate Choices
  • 3

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

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Avocado would make a nice addition to this recipe. Just chop half of a medium avocado and stir into the chicken mixture. Slice the remaining half of avocado to use as a garnish.

Ingredients

  • 1  cup Green Giant Select® 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

Directions

  1. 1Cook corn as directed on bag until crisp-tender. Drain; rinse with cold water to cool.
  2. 2In large bowl, place corn and remaining ingredients except lettuce; toss gently to mix.
  3. 3Place lettuce on serving plate; spoon chicken mixture into lettuce.

Categories: Course, Salads

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