
Chicken and Bean Salad Chapala
To download a Spanish translation of this recipe click here.
Servings: 6
Calories: 500kcal
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Ingredients
For the Tortillas
- vegetable cooking spray
- 4 8-inch flour tortillas
For the Vinaigrette
- ½ cup orange juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 2 teaspoons lime juice
- ¼ teaspoon ground cumin
For the Salad
- 16 ounces boneless skinless chicken breast, cooked, shredded or cubed
- 1 15-ounce can pinto or dark red kidney beans drained and rinsed
- 1 15-ounce can black beans drained and rinsed
- 1 cup mango cubed
- 1 medium zucchini cut in half, sliced
- ½ cup red bell pepper diced
- ¼ cup scallions or green onions sliced
- 6 cups salad greens chopped or torn into bite-size pieces
Instructions
- Preheat oven to 375° F.
- Cut each tortilla into 6 wedges; spray tops with cooking spray. Bake on cookie sheet until browned and crisp, 5 to 8 minutes; reserve.
- In a medium bowl combine orange juice, olive oil, honey, lime juice and cumin. Whisk well to combine.
- Combine chicken, beans, mango, zucchini, bell pepper and green onions in bowl; pour Honey-Cumin Vinaigrette over and toss.
- Arrange salad greens on serving plates and spoon chicken salad on top; garnish with reserved tortilla wedges.
Notes
Tortilla wedges can be made 3 to 4 days in advance; store at room temperature in airtight container.
Nutrition
Serving: 1g | Calories: 500kcal | Carbohydrates: 64g | Protein: 25g | Fat: 17g | Saturated Fat: 3.5g | Cholesterol: 35mg | Sodium: 675mg | Potassium: 925mg | Fiber: 10g | Sugar: 10g | Calcium: 190mg | Iron: 4.5mg