4 flour tortillas (8-inch)
16 ounces chicken breast, cooked, shredded or cubed
1 can (15 ounces) pinto or red kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup peeled, cubed mango
1 medium zucchini, cut in half, sliced
1/2 cup chopped red pepper
1/4 cup chopped green onion and tops
Honey-cumin vinaigrette (see recipe below)
6 cups torn salad greens
Preheat oven to 375 degrees.
Prepare honey-cumin vinaigrette. Set aside.
Cut each tortilla into 6 wedges; coat tops with vegetable oil spray. Place on a cookie sheet and bake in preheated oven until browned and crisp, about 5 to 8 minutes; cool and reserve.
Combine chicken, beans, mango, zucchini, pepper and onions in a bowl; pour honey-cumin vinaigrette over and toss.
Arrange salad greens on serving plates and spoon salad over; garnish with reserved tortilla wedges.
Makes 6 servings.
1/2 cup orange juice
1 to 2 tablespoons olive oil
1 tablespoon honey
2 to 3 teaspoons lime juice
1/4 teaspoon ground cumin
Combine all ingredients.
Makes 2/3 cup.
Pyrex Smart Essentials Mixing Bowl Set Including Locking Lids (Clear), 8 piece