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Chicken and Mango Salad in Lettuce bowls

      • 1 cup frozen shoepeg white corn
      • 1 1/2 cups chopped deli rotisserie chicken (without skin)
      • 3/4 cup shredded Colby-Monterey Jack cheese blend (3oz)
      • 1/2 cup chopped red bell pepper
      • 1/2 cup fat-free 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) black beans, drained, rinsed
      • 1 large head Boston or Bibb lettuce, center removed
 

Method

Cook corn as directed on bag until crisp-tender: Drain; rinse with cold water to cool.

In large bowl, place corn and remaining ingredients except lettuce; toss gently to mix.

Place lettuce on serving plate; spoon chicken mixture into lettuce.

Prep time: 15 minutes

Serves: 6  (1 1/4 cups each, 360 calories)

Reprinted with permission from ©General Mills, Pillsbury Fast & Healthy Cookbook: Delicious Family Meals in 30 Minutes or Less, by the Pillsbury editors, published by Wiley   click for book review and more recipes

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