Chicken Salad Chapala With Honey-cumin Vinaigrette

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• vegetable oil cooking spray
• 4 flour tortillas (8-inch)
• 16 ounces chicken breasts, cooked,shredded or cubed
• 1 (15 ounce) can pinto beans or 1 (15 ounce) can red kidney beans or 1 1/2 cups cooked dry- packaged pinto beans or 1 1/2 cups cooked dry-packaged red kidney beans, rinsed,drained
• 1 (15 ounce) can black beans or 1 1/2 cups cooked dry-packaged black beans, rinsed,drained
• 1 cup cubed mango
• 1 medium zucchini, cut in half,sliced
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped green onion, and tops
• 6 cups torn salad greens
• 1/2 cup orange juice
• 1 -2 tablespoon olive oil, to taste
• 1 tablespoon honey
• 2 -3 teaspoons lime juice, to taste
• 1/4 teaspoon ground cumin

Recipe

• 1 mix all ingredients together well.
• 2 use as directed in accompanying recipe, or as a dressing for other salads.
• 3 cover and refrigerate for use within 3 days, if desired.
• 4 heat oven to 375 degrees.
• 5 prepare honey-cumin vinaigrette; cover and set aside.
• 6 crisp the tortillas: cut each tortilla into 6 wedges; spray tops with cooking spray.
• 7 bake on cookie sheet until browned and crisp, 5 to 8 minutes; reserve.
• 8 prepare the salad: in a bowl, combine chicken, beans, mango, zuc chini, bell pepper and green onions; pour honey-cumin vinaigrette over and toss.
• 9 arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.
• 10 serve immediately.