Chicken Salad Chapala

4 (8-inch) flour tortillas, each cut into 6 wedges
16 ounces chicken breast, cooked and shredded or cubed
1 (15 ounce) can pinto or red kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 cup peeled, seeded and cubed mango
1 medium zucchini, cut in half lengthwise and sliced
1/2 cup chopped red bell peppers
1/4 cup chopped scallions with tops
Honey-Cumin Vinaigrette (recipe given)
6 cups torn salad greens

Heat oven to 375 degrees F.

Spray tortilla wedges with no-stick cooking spray. Bake on cookie sheet at 375 degrees for 5 to 8 minutes until browned and crisp; set aside.

In a nonreactive bowl, combine chicken, beans, mangos, zucchini, bell peppers and scallions; pour Honey-Cumin Vinaigrette over and toss.

Arrange salad greens on plates and spoon chicken salad over; garnish with tortilla wedges.

Makes 6 servings.

Honey-Cumin Vinaigrette:
1/2 cup orange juice
1 or 2 tablespoons olive oil or to taste
1 tablespoon honey
2 or 3 teaspoons lime juice or to taste
1/4 teaspoon ground cumin

Mix all ingredients together well in a nonreactive container.

Makes about 2/3 cup.