Chicken Salad Chapala With Honey-Cumin Vinaigrette

• 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 12 cups cooked dry- packaged pinto beans or 1 12 cups cooked dry-packaged red kidney beans, rinsed,drained
• 1 (15 ounce) can black beans or 1 12 cups cooked dry-packaged black beans, rinsed,drained
• 1 cup cubed mango
• 1 medium zucchini, cut in half,sliced
• 12 cup chopped red bell pepper
• 14 cup chopped green onion, and tops
• 6 cups torn salad greens
• 12 cup orange juice
• 1 -2 tablespoon olive oil, to taste
• 1 tablespoon honey
• 2 -3 teaspoons lime juice, to taste
• 14 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.

vegetable oil cooking spray, flour tortillas, chicken breasts, pinto beans, black beans, mango, zucchini, red bell pepper, green onion, torn salad greens, orange juice, olive oil, honey, lime juice, ground cumin

Taken from www.food.com/recipe/chicken-salad-chapala-with-honey-cumin-vinaigrette-35612 (may not work)