Chicken Salad Chapala

• 4 flour tortillas
• 1 lb cooked chicken breast, diced cubed or shredded
• 1 (15 ounce) can pinto beans or 1 (15 ounce) can red kidney beans
• 1 (15 ounce) can black beans
• 1 cup cubed mango
• 1 medium zucchini
• 12 cup chopped red bell pepper
• 14 cup chopped green onion
• 6 cups torn salad greens
• honey-cumin vinaigrette dressing (posted)

1. Prepare dressing.
2. preheat oven to 375.
3. Cut tortillas into 6 slices spray tops with cooking spray.
4. Back on cookie sheet for 5-8 minutes until crisp.
5. In a bowl combine the remaining ingredients except salad greens, pour in dressing, toss to coat Arrage salad greens on plate, top with chicken salad, garnish with tortilla crisps.

flour tortillas, chicken, pinto beans, black beans, mango, zucchini, red bell pepper, green onion, torn salad greens, honeycumin vinaigrette dressing

Taken from www.food.com/recipe/chicken-salad-chapala-31032 (may not work)