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