A healthy, hearty south-of-the-border-style chicken salad, with red kidney and black beans, mango, zucchini, red bell pepper and green onions, tossed in a honeyed cumin vinaigrette and served on a bed of salad greens with oven-crisped flour tortilla wedges.

Chicken Salad Chalapa

Tortilla Wedges:

Vegetable cooking spray
4 flour tortillas (8-inch)

Honey-Cumin Vinaigrette:

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

 

Chicken Salad:

16 ounces chicken breast, cooked, shredded or cubed
1 (15-ounce) can pinto or red kidney beans, rinsed, drained
1 (15-ounce) can 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

1. For Tortilla Wedges: Cut each tortilla into 6 wedges; spray tops with cooking spray. Bake on cookie sheet at 375 F (190°C) until browned and crisp, 5 to 8 minutes; reserve.
2. For Honey-Cumin Vinaigrette: Mix all ingredients. Makes about 2/3 cup.
3. For Chicken Salad: Combine chicken, beans, mango, zucchini, bell pepper and green onions in bowl; pour Honey-Cumin Vinaigrette over and toss.
4. To Assemble: Arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.

Makes 6 servings (about 1 cup each).

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

Nutrient Information Per serving: Calories 343; Fat 7g; % Calories from Fat 18; Calcium 131mg; Carbohydrate 49g; Folate 210mcg; Sodium 564mg; Protein 27g; Dietary Fiber 10g; Cholesterol 46mg

Recipe provided courtesy of The Bean Education & Awareness Network.