Chicken Salad Chapala

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.

Honey-Cumin Vinaigrette:
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

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