Chicken Salad Chapala Recipe

• 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.

Directions