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Chicken Salad Chalapa


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Member since 2007

Serves 6 | Prep Time | Cook Time

Ingredients

Vegetable cooking spray
4 flour tortillas (8-inch)
16 ounces chicken breast, cooked, shredded or cubed
1 can (15 ounces) pinto or red kidney beans or 1 1/2 cups cooked dry-packaged pinto or red kidney beans, rinsed, drained
1 can (15 ounces) 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 onions and tops
Honey-Cumin Vinaigrette (recipe follows)
6 cups torn salad greens


Cut each tortilla into 6 wedges; spray tops with cooking spray.


Bake on cookie sheet at 375° F. until browned and crisp, 5 to 8 minutes; reserve.


Combine chicken, beans, mango, zucchini, bell pepper and green onions in bowl; pour Honey-Cumin Vinaigrette over and toss.


Arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.


Pairs Well With


Notes

Recipe provided courtesy of The Bean Education & Awareness Network.

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

Serving - about 1 cup

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

I especially love the dressing recipe, I can't wait to try it. Thanks for posting.

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