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Receta Chicken Salad Chapala

Name: Chicken Salad Chapala
Ingredients: Vegetable cooking spray; 4 x flour tortillas (8 inch); 16 ounce chicken breast, cooked, shredded or possibly cubed; 1 x (15-oz) can pinto or possibly red kidney beans, or possibly 1 1/2 c. cooked dry-packaged pinto or possibly red kidney beans, rinsed, liquid removed; 1 x (15-oz) can black beans or possibly 1 1/2 c. cooked dry-packaged black beans, rinsed, liquid removed; 1 c. cubed mango; 1 med zucchini, cut in half, sliced; 1/2 c. minced red bell pepper; 1/4 c. minced green onions and tops Honey-cumin vinaigrette (recipe follows); 6 c. torn salad greens Prepare honey-cumin vinaigrette. Preheat oven to 375 degrees.

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Ingredientes

Vegetable cooking spray
4 x flour tortillas (8 inch)
16 ounce chicken breast, cooked, shredded or possibly cubed
1 x (15-oz) can pinto or possibly red kidney beans, or possibly 1 1/2 c. cooked dry-packaged pinto or possibly red kidney beans, rinsed, liquid removed
1 x (15-oz) can black beans or possibly 1 1/2 c. cooked dry-packaged black beans, rinsed, liquid removed
1 c. cubed mango
1 med zucchini, cut in half, sliced
1/2 c. minced red bell pepper
1/4 c. minced green onions and tops Honey-cumin vinaigrette (recipe follows)
6 c. torn salad greens Prepare honey-cumin vinaigrette. Preheat oven to 375 degrees.

Direcciones

Cut each tortilla into 6 wedges; spray tops with cooking spray.
Bake on cookie sheet at 375 degrees till browned and crisp, 5 to 8 min; reserve.
In a bowl, combine chicken, beans, mango, zucchini, bell pepper and green onions; pour Honey-Cumin Vinaigrette over and toss.
Arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.