🫙 From the Spice Rack
chicken salad chapala
Chicken Salad Chapala 4 (8-inch) flour tortillas, each cut into 6 wedges 16 ounces chicken breast, cooked and shredded or cubed 1 (15 ounce) can pinto or red kidney beans, draine...
maineasy
Ingredients8 items
Ingredients
- 4(8-inch) flour tortillas, each cut into 6 wedges
- 16ouncechicken breast, cooked and shredded or cubed
- 1(15 ounce) can pinto or red kidney beans, drained and rinsed
- 1(15 ounce) can black beans, drained and rinsed
- 1cuppeeled, seeded and cubed mango
- 1medium zucchini, cut in half lengthwise and sliced
- 1/2cupchopped red bell peppers
- 1/4cupchopped scallions with tops
Directions
- 1
Chicken Salad Chapala < 4 (8-inch) flour tortillas, each cut into 6 wedges 16 ounces chicken breast, cooked and shredded or cubed 1 (15 ounc
- 2
Spray tortilla wedges with no-stick cooking spray
- 3
Bake on cookie sheet at 375 degrees for 5 to 8 minutes until browned and crisp
- 4
set aside
- 5
In a nonreactive bowl, combine chicken, beans, mangos, zucchini, bell peppers and scallions
- 6
pour Honey-Cumin Vinaigrette over and toss
- 7
Arrange salad greens on plates and spoon chicken salad over
- 8
garnish with tortilla wedges