Chicken Salad Chapala

Yield: 6 servings; about 2/3 cup Vinaigrette

Ingredients

Salad

• 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
• 6 cups torn salad greens

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

Instructions

1. Heat oven to 375 degrees F.

Salad

1. Spray tortilla wedges with nonstick cooking spray.
2. Bake on cookie sheet at 375 degrees for 5 to 8 minutes until browned and crisp; set aside.
3. In a nonreactive bowl, combine chicken, beans, mangos, zucchini, bell peppers and scallions; pour Honey-Cumin Vinaigrette over and toss.
4. Arrange salad greens on plates and spoon chicken salad over; garnish with tortilla wedges.

Honey-Cumin Vinaigrette

1. Mix all ingredients together well in a nonreactive container.