Lunch: Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls

Enjoy an old favorite with a whole new twist--spicy, fruity chicken salad served in flavored tortilla bowls.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1/2 cup cubed peeled mango*
2 tablespoons mango nectar (from 12.5-oz can)
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

Instructions

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® 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.

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