Chicken and Bean Salad Chapala

Ingredients

For the tortillas

  • Vegetable cooking spray
  • 4 8-inch flour tortillas

For the vinaigrette

  • 
1/2 cup orange juice
  • 
2 tablespoons extra virgin olive oil
  • 
1 tablespoon honey
  • 2 teaspoons lime juice
  • 1/4 teaspoon ground cumin

For the salad

  • 16 oz. boneless, skinless chicken breast, cooked, shredded or cubed
  • 1-15 oz. can pinto or dark red kidney beans, drained and rinsed
  • 1-15 oz. can  black beans, drained and rinsed
  • 1 cup mango, cubed
  • 1 medium zucchini, cut in half, sliced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup scallions or green onions, sliced
  • 6 cups salad greens, chopped or torn into bite-size pieces

 

Total Time: 35 minutes

Prep Time: 25 minutes
Cooking Time: 5-8 minutes

Number of Servings : 6

Serving Size: 1 1/2 cups chicken salad over 1 cup greens with 4 tortilla wedges

Directions

  1. Preheat oven to 375° F.
  2. Cut each tortilla into 6 wedges; spray tops with cooking spray. Bake on cookie sheet until browned and crisp, 5 to 8 minutes; reserve.
  3. In a medium bowl combine orange juice, olive oil, honey, lime juice and cumin. Whisk well to combine.
  4. Combine chicken, beans, mango, zucchini, bell pepper and green onions in bowl; pour Honey-Cumin Vinaigrette over and toss.
  5. Arrange salad greens on serving plates and spoon chicken salad on top; garnish with reserved tortilla wedges.

*NOTE: Tortilla wedges can be made 3 to 4 days in advance; store at room temperature in airtight container.

Honey-Cumin Vinaigrette

  1. 
Mix all ingredients.