Chicken Salad Chalapa
  • Servings: 6
  • 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
  1. Cut each tortilla into 6 wedges; spray tops with cooking spray.
  2. Bake on cookie sheet at 375° F. until browned and crisp, 5 to 8 minutes; reserve.
  3. Combine chicken, beans, mango, zucchini, bell pepper and green onions in bowl; pour Honey-Cumin Vinaigrette over and toss.
  4. Arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.
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