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Chicken Salad Chapala




Honey-Cumin Vinaigrette


  1. Heat oven to 375 degrees F.
  2. 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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