Chicken Salad Chapala With Honey-Cumin Vinaigrette

Total Time
28mins
Prep 20 mins
Cook 8 mins

Ingredients Nutrition

Directions

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

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