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Chicken Salad Chapala




Source of Recipe


Internet


List of Ingredients




2-3/4 8 inch flour tortillas
11 ounces cooked chicken breast, shredded or cubed
10 ounces canned pinto beans, or canned red kidney beans, rinsed and drained
10 ounces canned black beans, rinsed and drained
2/3 cup mango, cubed
3/4 green zucchini, cut in half, sliced
1/3 cup red bell pepper, chopped
2 Tbs. plus 2 tsp. green onions, chopped
1/3 cup orange juice
1 Tbs. plus 1 tsp. olive oil
2 tsp. honey
2 tsp. lime juice
1/8 tsp. ground cumin
4 cups mixed salad greens, torn


Recipe



Cut each tortilla into 6 wedges; spray tops with cooking spray. Bake on cookie sheet at 375°F until browned and crisp, 5-8 minutes; reserve. Combine chicken, beans, mango, zucchini, bell pepper, and green onions in bowl. In separate container, mix orange juice, olive oil, honey, lime juice, and ground cumin to make a vinaigrette. Pour over the food ingredients and toss.

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