Chicken Salad Chapala With Honey-Cumin Vinaigrette |
|
 |
Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 6 |
|
Ingredients:
vegetable oil cooking spray |
4 flour tortillas (8-inch) |
16 ounces chicken breasts, cooked,shredded or cubed |
1 (15 ounce) can pinto beans or 1 (15 ounce) can red kidney beans or 1 1/2 cups cooked dry- packaged pinto beans or 1 1/2 cups cooked dry-packaged red kidney beans, rinsed,drained |
1 (15 ounce) can 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 onion, and tops |
6 cups torn salad greens |
1/2 cup orange juice |
1 -2 tablespoon olive oil, to taste |
1 tablespoon honey |
2 -3 teaspoons lime juice, to taste |
1/4 teaspoon ground cumin |
Directions:
1. Mix all ingredients together well.
2. Use as directed in accompanying recipe, or as a dressing for other salads.
3. Cover and refrigerate for use within 3 days, if desired.
4. Heat oven to 375 degrees.
5. Prepare Honey-Cumin Vinaigrette; cover and set aside.
6. Crisp the tortillas: Cut each tortilla into 6 wedges; spray tops with cooking spray.
7. Bake on cookie sheet until browned and crisp, 5 to 8 minutes; reserve.
8. Prepare the salad: In a bowl, combine chicken, beans, mango, zuc chini, bell pepper and green onions; pour Honey-Cumin Vinaigrette over and toss.
9. Arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.
10. Serve immediately.
|
|