Chicken Salad
Chalapa
- 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.
Makes 6 servings (about
1 cup each).
Honey-Cumin Vinaigrette
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
- Mix all ingredients.
Makes about 2/3 cup
TIP: Tortilla wedges can
be made 3 to 4 days in advance; store at room temperature in
airtight container.
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
Recipe provided courtesy of The Bean Education
& Awareness Network.
