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Chicken and Bean Salad Chapala

To download a Spanish translation of this recipe click here.
Course: Entrée, Salads
Bean type: Black Bean, Kidney Bean, Pinto Bean
Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 33 minutes
Servings: 6
Calories: 500kcal
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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


  • 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.


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


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