Chicken and Mango Salad in Lettuce Bowl

 

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 (3 oz)

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

• 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.