Chicken Salad Chalapa
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.
Vegetable cooking spray
4 flour tortillas (8-inch)
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
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
- 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.
- For Honey-Cumin Vinaigrette: Mix all ingredients. Makes about 2/3 cup.
- For Chicken Salad: Combine chicken, beans, mango, zucchini, bell pepper and green onions in bowl; pour Honey-Cumin Vinaigrette over and toss.
- 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.
Nutritional Information Per Serving (1/6 of recipe): 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.