Ingredients

Preparation time 20 to 25 minutes

Vegetable cooking spray
4 flour tortillas (8-inch)
16 ounces chicken breast, cooked, shredded or cubed
15-ounce can pinto or red kidney beans, or 1 1/2 cups cooked dry-packaged pinto or red kidney beans, rinsed, drained
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 onions and tops
Honey-Cumin Vinaigrette (recipe follows)
6 cups torn salad greens

Prepare Honey-Cumin Vinaigrette (recipe follows).
Preheat oven to 375 F.
Cut each tortilla into 6 wedges; spray tops with cooking spray. Bake on cookie sheet at 375 F until browned and crisp, 5 to 8 minutes; 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. Makes 6 servings (about 1 cup each).

Honey-Cumin Vinaigrette

1/2 cup orange juice
1 or 2 tablespoons olive oil, to taste
1 tablespoon honey
2 or 3 teaspoons lime juice, to taste
1/4 teaspoon ground cumin

Directions

Mix all ingredients together well.

Makes about 2/3 cup.

Nutrition information per serving: 343 cal., 7 g fat, 49 g carbo., 564 mg sodium, 27 g pro., 10 g dietary fiber, 46 mg chol.