Chicken Salad Chapala With Honey-Cumin Vinaigrette

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Ready In:
28mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Mix all ingredients together well.
  • Use as directed in accompanying recipe, or as a dressing for other salads.
  • Cover and refrigerate for use within 3 days, if desired.
  • Heat oven to 375 degrees.
  • Prepare Honey-Cumin Vinaigrette; cover and set aside.
  • Crisp the tortillas: Cut each tortilla into 6 wedges; spray tops with cooking spray.
  • Bake on cookie sheet until browned and crisp, 5 to 8 minutes; reserve.
  • Prepare the salad: In a bowl, combine chicken, beans, mango, zuc chini, bell pepper and green onions; pour Honey-Cumin Vinaigrette over and toss.
  • Arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.
  • Serve immediately.

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