Recipe for Chicken Salad Chapala

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Yield:

Ingredients:

Amount	Ingredient
	Vegetable cooking spray
4 x	flour tortillas (8 inch)
16 oz	chicken breast, cooked, shredded or cubed
1 x	(15-ounce) can pinto or red kidney beans, or 1 1/2 cups cooked dry-packaged
	pinto or red kidney beans, rinsed, drained
1 x	(15-ounce) can black beans or 1 1/2 cups cooked dry-packaged black beans,
	rinsed, drained
1 cup	cubed mango
1 med	zucchini, cut in half, sliced
1/2 cup	chopped red bell pepper
1/4 cup	chopped green onions and tops
	Honey-cumin vinaigrette (recipe follows)
6 cup	torn salad greens
	Prepare honey-cumin vinaigrette.

Instructions:

Instructions: Cut each tortilla into 6 wedges; spray tops with cooking spray.

Bake on cookie sheet at 375 degrees until browned and crisp, 5 to 8 minutes; reserve.

In a bowl, combine chicken, beans, mango, zucchini, bell pepper and green onions; pour Honey-Cumin Vinaigrette over and toss.

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

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... Chicken Salad Casserole :: Chicken Salad Chinois ...