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Sunburst Avocado Salad

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Member since 2007

Serves | Prep Time | Cook Time 10


Mission® Fat Free Burrito Size flour tortillas
1/2 pound smoked chicken
1-1/2 tablespoons cocktail sauce, or chile sauce
1 sectioned pink grapefruit, peeled
1/2 skinned avocado, pitted and diced
1/8 cup toasted pecans, chopped
1 packaged salad mix

1/4 cup fresh grapefruit juice
2 tsp.fresh lime juice
1/4 tsp. finely grated, peeled fresh ginger

In a medium bowl, combine chicken, half of vinaigrette and cocktail sauce.

Cover and chill for 20 minutes.

Stir in grapefruit, avocados and pecans.

To serve, arrange greens (packaged salad mix) in tortilla cups and spoon chicken mixture on top. Drizzle remaining vinaigrette to taste.

Tortilla Bowls: To make tortilla bowls, place each tortilla into a 7 inch metal or glass oven proof bowl; set each bowl onto a large baking sheet. Bake at 400 degrees F for 10 minutes or until crisp.

Set aside.

Vinaigrette: Whisk together vinaigrette ingredients with salt and pepper to taste.

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