Recipe for cooking chicken salad chapala

Super Salad Recipes :: Chicken and other Poultry Salads

Chicken Salad Chapala

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

Preheat oven to 375 degrees F.

Spray tortilla wedges with no-stick cooking spray. Bake on baking sheet at 375 degrees for 5 to 8 min. until browned and crisp; set aside.

In a nonreactive bowl, Mix together chicken, beans, mangos, zucchini, bell peppers and scallions; pour Honey-Cumin Vinaigrette over and toss.

Arrange salad greens on plates and spoon chicken salad over; garnish with tortilla wedges.

Makes approximately 6 servings.

Honey-Cumin Vinaigrette
1/2 C. orange juice
1 or 2 Tbsp. extra virgin olive oil or to taste
1 Tbsp. honey
2 or 3 tsp. lime juice or to taste
1/4 tsp. ground cumin

Mix all ingredients together well in a nonreactive container.

Makes approximately approximately 2/3 C..