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Chicken and Mango Salad in Lettuce Bowl

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Chicken and Mango Salad in Lettuce Bowl
  • Prep 30 min
  • Total 30 min
  • Servings 6
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Give it high marks for presentation! This pretty salad for six is ready to serve in half an hour.
Updated May 4, 2010

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.

Nutrition

420 Calories, 19g Total Fat, 21g Protein, 42g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
460mg
19%
Potassium
500mg
14%
Total Carbohydrate
42g
14%
Dietary Fiber
8g
32%
Sugars
18g
Protein
21g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
140%
140%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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