Last summer, I
scummed to purchasing a
Pillsbury cookbook of summer fun recipes. The clincher was this recipe: Chicken and Mango Salad in Lettuce Bowl. Not an amazing name, but it is delicious.
Ingredients
1 cup frozen white corn
1 1/2 cup cooked chopped 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 in. 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
(Note: can add avocado to mix)
Directions:
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.
A few weekends ago, I went with my cousins, aunt and uncle to Skyline Drive. My cousins and I hiked a tiny portion of the Appalachian trail that crosses the road. I had a wonderful time hanging out with my cousins and seeing beautiful Virginia scenery.
