Chicken Salad Chapala

Name: Chicken Salad Chapala
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 4 flour tortillas; 1 lb cooked chicken breast, diced cubed or shredded; 1 (15 ounce) can pinto beans or 1 (15 ounce) can red kidney beans; 1 (15 ounce) can black beans; 1 cup cubed mango; 1 medium zucchini; 1/2 cup chopped red bell pepper; 1/4 cup chopped green onion; 6 cups torn salad greens; honey-cumin vinaigrette dressing (posted)

Submitted by Meghan

"A quick and easy recipe for a tangy, tropical variation of boring old chicken salad. Great for using up leftover chicken!"

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Ready In:: 20mins
Ingredients:: 10
Serves:: 6

ingredients

4 flour tortillas
1 lb cooked chicken breast, diced cubed or shredded
1 (15 ounce) can pinto beans or (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 cup cubed mango
1 medium zucchini
¹⁄₂ cup chopped red bell pepper
¹⁄₄ cup chopped green onion
6 cups torn salad greens
honey-cumin vinaigrette dressing (posted)

directions

Prepare dressing.
preheat oven to 375.
Cut tortillas into 6 slices spray tops with cooking spray.
Back on cookie sheet for 5-8 minutes until crisp.
In a bowl combine the remaining ingredients except salad greens, pour in dressing, toss to coat Arrage salad greens on plate, top with chicken salad, garnish with tortilla crisps.