Chicken Salad Chapala



  • 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


  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.

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!