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.