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Cook'n with Betty Crocker 
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Grilled Chicken and Mango Corn Salad |
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Serves: 6 Print this RecipeKaren Kwan - Saratoga, California Bake-Off® Contest 36, 1994 Mangoes are an oval-shaped tropical fruit that, when ripe, have a red and yellow skin and bright orange-yellow flesh. Mangoes have a sweet peach-pineapple flavor with a hint of spiciness. 4 boneless skinless chicken breast halves 1/2 cup purchased teriyaki sauce marinade and sauce DRESSING 1 (.4-ounce) package buttermilk ranch salad dressing mix 1/2 cup skim milk 1/2 cup light sour cream 1 cup reduced-calorie mayonnaise SALSA 1 (11-ounce) can white corn, drained 1 (15-ounce) can black beans, drained, rinsed 1/2 cup chopped red bell peppers 1/2 cup chopped green bell peppers 1/2 avocado, peeled, cubed 1/2 medium cucumber, quartered, thinly sliced 1 medium tomato, cubed 1 ripe mango, peeled, cubed 1 cup (4 oz.) shredded Monterey Jack cheese 1 tablespoon olive oil or vegetable oil 4 teaspoons white wine vinegar or rice wine vinegar 4 cups thin, crisp corn chips or corn chips 6 cups green leaf lettuce, torn into bite-sized pieces 1/2 cup avocados, peeled, sliced __Karen Kwan ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. GRILL DIRECTIONS: In 12 x 8-inch (2-quart) baking dish or resealable plastic bag, place chicken and marinade; turn to coat. Cover dish or seal bag; refrigerate 1 hour. Meanwhile, in small bowl, combine all dressing ingredients; blend well. Refrigerate to blend flavors. In large bowl, combine all salsa ingredients; gently toss to combine. Heat grill. Drain chicken, reserving marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is no longer pink, turning and brushing with reserved marinade. Discard any remaining marinade. Cool. Cut chicken into 1/2-inch cubes; stir into salsa. Just before serving, combine salsa mixture and corn chips; toss gently. Place 1 cup lettuce on each of 6 serving plates. Top each with 1/6 of salsa mixture. Garnish with sliced avocado. Serve immediately with dressing. BROILER DIRECTIONS: Marinate chicken as directed above and drain, reserving marinade. Place chicken on broiler pan. Broil 4 to 6 inches from heat for 10 to 15 minutes or until chicken is no longer pink, turning and brushing with reserved marinade. Discard any remaining marinade. Continue as directed above. Nutrition Per Serving: Calories 760; Protein 35g; Carbohydrate 61g; Fat 42g; Sodium 1130mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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