Want a delicious and healthy way to make your run of the mill picnic extra special? This recipe calls for the freshest of incredients, and yummiest of all is mango! Try this new twist on an old favorite!

1 cup frozen shoepeg white corn
1 1/2 cups chopped rotisserie chicken, skinless
3/4 cup shredded Colby-Jack cheese
1/2 cup red bell pepper, chopped
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 cup fresh mango, peeled and chopped
1 can (15 oz) black beans, drained and rinsed
1 large head Boston or Bibb lettuce, center removed

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

2. In a large bowl, place corn and remaining ingredients except lettus and toss gently to mix.

3. Place lettuce on serving plate and spoon chicken mixture into lettuce bowls.

TIPS: Avocado may also be added to this recipe. Simply chop half of a medium-sized avocado and add to chicken mixture. Slice the remaining half and use as garnish.

Incoming search terms for the article:

• cake
• chicken and Mango salad in lettuce bowls
• simple chicken mango salad