Chicken Salad Chapala Recipes

CHICKEN SALAD CHAPALA WITH HONEY-CUMIN VINAIGRETTE

Chicken Salad Chapala With Honey-Cumin Vinaigrette image

Make and share this Chicken Salad Chapala With Honey-Cumin Vinaigrette recipe from Food.com.

Provided by Dancer

Categories Chicken

Time 28m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

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

Steps:

Mix all ingredients together well.
Use as directed in accompanying recipe, or as a dressing for other salads.
Cover and refrigerate for use within 3 days, if desired.
Heat oven to 375 degrees.
Prepare Honey-Cumin Vinaigrette; cover and set aside.
Crisp the tortillas: Cut each tortilla into 6 wedges; spray tops with cooking spray.
Bake on cookie sheet until browned and crisp, 5 to 8 minutes; reserve.
Prepare the salad: In a bowl, combine chicken, beans, mango, zuc chini, 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.
Serve immediately.

Nutrition Facts : Calories 439.4, Fat 11.9, SaturatedFat 2.9, Cholesterol 48.4, Sodium 201.5, Carbohydrate 54.9, Fiber 13.6, Sugar 11.1, Protein 30.2

CHICKEN SALAD CHAPALA

Chicken Salad Chapala image

A quick and easy recipe for a tangy, tropical variation of boring old chicken salad. Great for using up leftover chicken!

Provided by Meghan

Categories Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

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
1/2 cup chopped red bell pepper
1/4 cup chopped green onion
6 cups torn salad greens
honey-cumin vinaigrette dressing (posted)

Steps:

Prepare dressing.
preheat oven to 375.
Cut tortillas into 6 slices spray tops with cooking spray.
Back on cookie sheet for 5-8 minutes until crisp.
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.

Nutrition Facts : Calories 398.9, Fat 9.6, SaturatedFat 2.6, Cholesterol 48.4, Sodium 201, Carbohydrate 49.6, Fiber 13.5, Sugar 6.4, Protein 30

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