Recipe: Chicken Salad Chapala with Honey-Cumin Vinaigrette

CHICKEN SALAD CHAPALA

Vegetable cooking spray
4 flour tortillas (8-inch)
CHICKEN SALAD:
16 ounces chicken breast, cooked, shredded or cubed
1 can (15 ounces) Pinto or Red Kidney beans or 1 1/2 cups cooked dry-packaged Pinto or Red Kidney beans, rinsed, drained
1 can (15 ounces) Black beans or 1 1/2 cups cooked dry-packaged Black beans, rinsed, drained
1 cup cubed mango
1 medium zucchini, cut in half, sliced
1/2 cup chopped red bell pepper
1/4 cup chopped green onions and tops
6 cups torn salad greens
Honey-Cumin Vinaigrette (recipe follows)

Cut each tortilla into 6 wedges; spray tops with cooking spray. Bake on cookie sheet at 375F. until browned and crisp, 5 to 8 minutes; reserve.

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.

HONEY-CUMIN VINAIGRETTE:
Makes about 2/3 cup

1/2 cup orange juice
1-2 tablespoons olive oil
1 tablespoon honey
2 -3 teaspoons lime juice
1/4 teaspoon ground cumin

Mix all ingredients.

Tortilla wedges can be made 3 to 4 days in advance; store at room temperature in airtight container.

Makes 6 servings (about 1 cup each)