- Vinaigrette
- 1/2 cup cubed peeled mango
- 2 tablespoons mango nectar
- 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 Old El Paso® Flour Tortillas for Burritos
- 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
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped red onion
- 1/4 cup finely chopped seeded jalapeno chiles
- 1/4 cup chopped fresh cilantro
- 1 cup shredded iceberg lettuce
- 1/2 teaspoon salt
- Heat oven to 400 degrees F. Spray insides of 4 ovenproof 2-cup soup bowls with CRISCO(R) Original No-Stick Cooking Spray. Set aside.
- 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.
- Spray 1 side of each tortilla with CRISCO(R) 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.
- 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.
- To serve, spoon chicken salad into tortilla bowls. (Bowls will be full.) Serve immediately.