Chicken Salad Chapala

 

Ingredients

For the tortillas

Vegetable cooking spray

4 flour tortillas (8-inch)

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

 

Preheat the oven to 375 degrees Fahrenheit.

Spray the tops of the tortillas with cooking spray and cut each tortilla into 6 wedges. 5 to 8 minutes on a cookie sheet until golden and crisp; set aside.

Combine orange juice, olive oil, honey, lime juice, and cumin in a medium mixing bowl. To mix, whisk everything together thoroughly.

 

In a mixing bowl, combine the chicken, beans, mango, zucchini, bell pepper, and green onions; drizzle with the Honey-Cumin Vinaigrette and toss to combine.

 

Arrange salad leaves on plates and top with chicken salad; garnish with saved tortilla wedges.