Bean and Mango Chicken Salad

Ingredients

  • 1/2 lb boneless skinless Chicken breasts, grilled and cut up
  • 1 (15 ounce) can black beans, drained & rinsed
  • 1 (10 ounce) package frozen corn, thawed
  • 1 cup chopped ripe mangoes
  • 1/2 cup green bell pepper|green peppers, chopped
  • 1/3 cup sweet onions, chopped
  • 1/3 cup chopped fresh cilantro or 1 tablespoon dried cilantro
  • 1/4 cup lime juice or 1/2 cup of wishbone rosemary lime vinaigrette or marinade
  • 1/3 cup balsamic vinegar, tbsp
  • 1 tablespoon Honey
  • 2 tablespoons pineapple preserves or mango preserves or orange marmalade
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1/2 tablespoon soy sauce
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper|ground red pepper
  • 8 (10 inch) flour tortillas

Directions

  1. For the salad;
  2. Toss all ingredients in large bowl. Refrigerate. Serve with baked tortilla crisps if desired.
  3. For the Tortilla crisps;
  4. Preheat the oven to 425 °F Coat rimmed baking sheets with nonstick cooking spray.
  5. Coat the tortillas on both sides with the cooking spray. Cut each tortilla into thin strips (pizza cutter works great) and place on the baking sheets. Bake for 6 to 8 minutes, or until golden. Allow to cool then store in an airtight container until ready to use.
This article uses material from the "Bean and Mango Chicken Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License