Ingredients
1
cup frozen shoepeg white corn (from 24-oz bag)
1 1/2
cups chopped deli rotisserie chicken (without skin)
1
cup shredded Colby-Monterey Jack cheese blend (4 oz)
1/2
cup chopped red bell pepper
1/2
cup 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) Progresso™ black beans, drained, rinsed
1
large head Boston or Bibb lettuce, center removed
Preparation
Cook corn as directed on bag until crisp-tender. Drain; rinse with cold water to cool.
In large bowl, place corn and remaining ingredients except lettuce; toss gently to mix.
Place lettuce on serving plate; spoon chicken mixture into lettuce.
