Chicken Salad Chapala With Honey-Cumin Vinaigrette Recipe

Name: Chicken Salad Chapala With Honey-Cumin Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; 4 flour tortillas (8-inch); 16 ounces chicken breasts, cooked,shredded or cubed; 1 (15 ounce) can pinto beans or 1 (15 ounce) can red kidney beans or 1 ½ cups cooked dry- packaged pinto beans or 1 ½ cups cooked dry-packaged red kidney beans, rinsed,drained; 1 (15 ounce) can black beans or 1 ½ cups cooked dry-packaged black beans, rinsed,drained; 1 cup cubed mango; 1 medium zucchini, cut in half,sliced; ½ cup chopped red bell pepper; ¼ cup chopped green onion, and tops; 6 cups torn salad greens; ½ cup orange juice; 1 -2 tablespoon olive oil, to taste; 1 tablespoon honey; 2 -3 teaspoons lime juice, to taste; ¼ teaspoon ground cumin

Servings: persons

vegetable oil cooking spray
4 flour tortillas (8-inch)
16 ounces chicken breasts, cooked,shredded or cubed
1 (15 ounce) can pinto beans or 1 (15 ounce) can red kidney beans or 1 ½ cups cooked dry- packaged pinto beans or 1 ½ cups cooked dry-packaged red kidney beans, rinsed,drained
1 (15 ounce) can black beans or 1 ½ cups cooked dry-packaged black beans, rinsed,drained
1 cup cubed mango
1 medium zucchini, cut in half,sliced
½ cup chopped red bell pepper
¼ cup chopped green onion, and tops
6 cups torn salad greens
½ cup orange juice
1 -2 tablespoon olive oil, to taste
1 tablespoon honey
2 -3 teaspoons lime juice, to taste
¼ teaspoon ground cumin

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.

933

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: vegetable oil cooking spray, 4 flour tortillas (8-inch), 16 ounces chicken breasts, cooked,shredded or cubed, 1 (15 ounce) can pinto beans or 1 (15 ounce) can red kidney beans or 1 ½ cups cooked dry- packaged pinto beans or 1 ½ cups cooked dry-packaged red kidney beans, rinsed,drained, and more.

Yes, Chicken Salad Chapala With Honey-Cumin Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salad Chapala With Honey-Cumin Vinaigrette

How did you like this recipe?

Frequently Asked Questions