Chicken Salad Chapala

Cumin, lime and citrus give this salad sparkle, even in the dead of winter.

Makes 6 servings

Ingredients

• Vegetable cooking spray
• 4 flour tortillas (8-inch)
• 16 ounces chicken breast, cooked, shredded or cubed
• 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged pinto or red kidney beans
• 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged black beans
• 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).

Preparation

1. Preheat oven at 375 degrees.
2. Cut each tortilla into 6 wedges; spray tops with cooking spray. Bake on cookie sheet until browned and crisp, 5 to 8 minutes; reserve.
3. In a bowl combine chicken, beans, mango, zucchini, bell pepper and green onions; pour Honey Cumin Vinaigrette over and toss.
4. Arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.

Honey
Cumin Vinaigrette

Makes about 2/3 cup

Ingredients

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

Preparation

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