Tortilla Bowls with Mango Chicken Salad

We wanted to try something different, getting tired of the same old, same old. What do I do? Look through my bookmarked recipes in Pinterest.

I LOVE Chicken Salad and I'm so glad that I bookmarked this recipe because it was

 AWESOME!

There is a party in your mouth when you incorporate all of these wonderful flavors. So let's get to it.


Mango Chicken Salad

4 cups cubed or shredded cooked chicken (I used chicken tenderloin because it is easier to prepare and cook)
1 peeled and diced mango
1 peeled and diced avocado (how to make sure your avocado is ready - the avocado should be firm to the touch, not soft or mushy the color should be a dark green. )
1 tablespoon lime juice
1/2 red bell pepper (you can use more, if you love bell pepper.  I can't eat too much or I will regret it)
1/4 cup of chopped fresh cilantro (if you are not big on cilantro, like me, you can use less.  You want just enough for a nice mild flavor)
1 cup shredded lettuce
1/2 teaspoon salt

Combine all the ingredients above in a big serving bowl.  Make sure your chicken is cooled.  The recipe called for 1/2 cup of red onion, but I'm not a big red onion fan, so you can add or omit.  You can't mess up a chicken salad.

The recipe recommends a homemade vinaigrette, but I chose using the following:
1/3 cup Lite Ranch Dressing
Sprinkle Ground Cumin seasoning

Add the dressing to the salad and toss gently until coated.  You may want to add a little more ranch dressing, if you have more chicken then suggested.  It's up to you, but you don't want it to over take the taste of the other flavors.  If you want to try the vinaigrette, well here's the recipe.

Vinaigrette 
1 Tablespoon wine vinegar
1 Tablespoon fresh lime juice
1 Tablespoon fresh orange juice
1 Tablespoon honey
1/3 cup Canola oil

Mix together and toss gently in the salad.

Now, you need bowls to put your salad in.  This was so much fun to make and delicious!

Bowls
4 flour tortillas (I used the small 8"-10" rounds)
1/2 teaspoon ground cumin
sprinkle salt (the recipe called for 1/2 teaspoon, but it seemed like it was too much per tortilla.  I would suggest a generous sprinkle of salt instead.)
Olive oil for brushing

Heat the oven to 400 F degrees.  Brush oil on tortillas.
Sprinkle cumin and salt evenly over oiled sides of tortillas.  Press tortillas, seasoned side up, in muffin tins (making into bowls) and place in oven for 5-7 minutes or until semi crispy.

You are ready to have a fiesta.  I honestly don't believe you'll have any salad left over, once you find out how delicious it is.  For some reason, you do have some left over for tomorrow, just note that your avocado will turn a little dark.  It will still be okay to eat, it just won't look very appetizing.  If you need step by step tutorial CLICK HERE!

Your mouth thanks you!