 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
A quick and easy recipe for a tangy, tropical variation of boring old chicken salad. Great for using up leftover chicken! Ingredients:
4 flour tortillas |
1 lb cooked chicken breast, diced cubed or shredded |
1 (15 ounce) can pinto beans or 1 (15 ounce) can red kidney beans |
1 (15 ounce) can black beans |
1 cup cubed mango |
1 medium zucchini |
1/2 cup chopped red bell pepper |
1/4 cup chopped green onion |
6 cups torn salad greens |
honey-cumin vinaigrette dressing (posted) |
Directions:
1. Prepare dressing.
2. preheat oven to 375.
3. Cut tortillas into 6 slices spray tops with cooking spray.
4. Back on cookie sheet for 5-8 minutes until crisp.
5. In a bowl combine the remaining ingredients except salad greens, pour in dressing, toss to coat Arrage salad greens on plate, top with chicken salad, garnish with tortilla crisps.
|
|