Chicken Salad Chapala

• From: The Bean Institute

Ingredients

• Vegetable cooking spray

• 4 8-inch flour tortillas

• 16 oz cooked chicken breast, shredded or cubed

• 1 15 oz can pinto or red kidney beans, rinsed and drained (or 1 1/2 cups cooked pinto or red kidney beans)

• 1 15 oz can black beans, rinsed and drained (or 1 1/2 cups cooked black beans)

• 1 cup cubed mango

• 1 med zucchini, cut in half and sliced

• 1/2 cup red bell pepper, chopped

• 1/4 cup green onions and tops, chopped

• 6 cups salad greens, torn

• Honey-Cumin Vinaigrette1/2 cup orange juice

• 1 to 2 Tbs olive oil

• 1 Tbs honey

• 2 to 3 tsp lime juice

• 1/4 tsp ground cumin

Baked tortilla wedges are served alongside a tangy bean and chicken salad.

Directions

• Cut each tortilla into six wedges; spray tops with cooking spray. Bake on cookie sheet at 375° F. until browned and crisp, 5 to 8 minutes; set aside.
• Mix all ingredients for the Honey-Cumin Vinaigrette; set aside.
• Combine chicken, beans, mango, zucchini, bell pepper, and green onions in bowl; pour Honey-Cumin Vinaigrette over and toss.
• Arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.