Chicken Salad Chapala

Ingredients 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 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 Directions Preparation Time: 20 to 25 minutes 1. 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. 2. Combine chicken, beans, mango, zucchini, bell pepper and green onions in bowl; pour Honey-Cumin Vinaigrette over and toss. 3. 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 Mix all ingredients. Makes about 2/3 cup