Chicken Salad Chapala

Ingredients

Salad

  • 4 (8-inch) flour tortillas, each cut into 6 wedges
  • 16 ounces chicken breast, cooked and shredded or cubed
  • 1 (15 ounce) can pinto or red kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup peeled, seeded and cubed mango
  • 1 medium zucchini, cut in half lengthwise and sliced
  • 1/2 cup chopped red bell peppers
  • 1/4 cup chopped scallions with tops
  • Honey-Cumin Vinaigrette (recipe given)
  • 6 cups torn salad greens

Honey-Cumin Vinaigrette

  • 1/2 cup orange juice
  • 1 or 2 tablespoons olive oil or to taste
  • 1 tablespoon honey
  • 2 or 3 teaspoons lime juice or to taste
  • 1/4 teaspoon ground cumin

Instructions

  1. Heat oven to 375 degrees F.
  2. Salad: Spray tortilla wedges with no-stick cooking spray.
  3. Bake on cookie sheet at 375 degrees for 5 to 8 minutes until browned and crisp; set aside.
  4. In a nonreactive bowl, combine chicken, beans, mangos, zucchini, bell peppers and scallions; pour Honey-Cumin Vinaigrette over and toss.
  5. Arrange salad greens on plates and spoon chicken salad over; garnish with tortilla wedges.
  6. Honey-Cumin Vinaigrette: Mix all ingredients together well in a nonreactive container.

Makes 6 servings; about 2/3 cup Vinaigrette.

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