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
