I made these delicious salad bowls last week.They were absolutely scrumptious!
Try this recipe and let me know what you think!
Mango Avocado Chicken Salad Bowls
{Recipe courtesy of Pilsbury Bake Off Magazine}
Vinaigrette
1/2 c. cubed peeled mango
2 Tbs. mango nectar
2 Tbs. white wine vinegar
1 Tbs. lime juice
1 Tbs. orange juice
1 Tbs. honey
1/3 cup vegetable or olive oil
Bowls
4 flour tortillas - burrito size
1/2 Tsp. ground cumin
1/2 Tsp. salt
Salad
4 cups cubed cooked chicken breast
1 1/3 cups cubed peeled mango
1 Tbs. fresh lime juice
1 1/2 cups cubed peeled avocado
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1/4 cup finely chopped seeded jalapeno
1/4 cup chopped fresh cilantro
1 cup shredded iceberg lettuce
1/2 Tsp. salt
Preparation:
Heat oven to 400 degrees. Spray inside of 4 oven proof 2 cup soup bowls with non stick cooking spray, set aside.
In food processor or blender place all vinaigrette ingredients except oil. Cover and process until smooth. With the processor or blender running, slowly pour oil in until mixture is thickened.
Spray 1 side of each tortilla with non stick cooking spray. Sprinkle cumin and 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.
In large bowl, mix chicken and mango. In small bowl mix lime juice and avocado. Add avocado and remaining salad ingredients to chicken mixture; mix well. Add vinaigrette; mix well.
To serve, place a pile of lettuce in the bottom of the bowls and spoon chicken salad into tortilla bowls. Serve immediately.
