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Prep 30min
Total30min
Servings6
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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
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Steps
1
Cook corn as directed on bag until crisp-tender. Drain; rinse with cold water to cool.
2
In large bowl, place corn and remaining ingredients except lettuce; toss gently to mix.
3
Place lettuce on serving plate; spoon chicken mixture into lettuce.
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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.
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