Tropical Chicken Salad with Honey-Cumin Vinaigrette
This refreshing Tropical Chicken Salad combines tender shredded chicken, vibrant beans, and juicy mango, all tossed in a zesty honey-cumin vinaigrette. Perfect for summer gatherings or a light lunch, this colorful dish not only tantalizes your taste buds but also provides a nutritious meal. Crisp flour tortilla wedges add a delightful crunch, making this salad an experience to savor. Dive into a bowl of bright flavors and wholesome ingredients that is sure to impress family and friends alike!
6
Servings
433
Calories
15
Ingredients
Ingredients
vegetable oil cooking spray
to taste (for greasing the baking sheet)
flour tortillas
4 (8-inch) (cut into wedges)
cooked chicken breasts
16 ounces (shredded or cubed)
cooked pinto beans or red kidney beans
1 1/2 cups (rinsed and drained)
black beans
1 (15 ounce) can (rinsed and drained)
cubed mango
1 cup (fresh)
zucchini
1 medium (cut in half and sliced)
red bell pepper
1/2 cup (chopped)
green onion
1/4 cup (chopped with tops)
salad greens
6 cups (torn)
orange juice
1/2 cup (freshly squeezed)
olive oil
1-2 tablespoons (to taste)
honey
1 tablespoon (raw or clover)
lime juice
2-3 teaspoons (to taste)
ground cumin
1/4 teaspoon (ground)
Instructions
1
Preheat your oven to 375°F (190°C). Prepare a baking sheet with cooking spray.
2
Crisp the tortillas: Cut each tortilla into 6 wedges and place them on the prepared baking sheet. Spray the tops lightly with vegetable oil cooking spray.
3
Bake in the preheated oven for 5 to 8 minutes, or until golden brown and crispy. Once done, set aside to cool.
4
While the tortillas are baking, prepare the Honey-Cumin Vinaigrette. In a small bowl, combine the orange juice, olive oil, honey, lime juice, and ground cumin. Whisk together until well blended. Adjust lime juice and olive oil to taste.
5
In a large bowl, combine the cooked chicken, pinto beans (or kidney beans), black beans, cubed mango, sliced zucchini, chopped red bell pepper, and green onions.
6
Pour the honey-cumin vinaigrette over the chicken and vegetable mixture and toss gently to combine, ensuring everything is coated evenly.
7
To serve, arrange the torn salad greens on individual plates. Spoon the chicken salad mixture generously on top of the greens.
8
Garnish each serving with a handful of the reserved tortilla wedges for added crunch.
9
Serve immediately and enjoy this colorful blend of flavors!
Nutrition Information
10g
Fat
55g
Carbs
26g
Protein
12g
Fiber
3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Tropical Chicken Salad with Honey-Cumin Vinaigrette?
It is a refreshing dish combining shredded chicken, beans, and juicy mango tossed in a zesty honey-cumin dressing, served over salad greens with crispy tortilla wedges.
What are the main ingredients in the salad mixture?
The main ingredients include cooked chicken breasts, pinto or red kidney beans, black beans, cubed mango, zucchini, red bell pepper, and green onions.
How do you prepare the tortilla wedges?
Cut 8-inch flour tortillas into 6 wedges each, spray with oil, and bake at 375°F for 5 to 8 minutes until golden brown.
What is in the Honey-Cumin Vinaigrette?
The vinaigrette is made from orange juice, olive oil, honey, lime juice, and ground cumin.
What type of beans can be used in this recipe?
The recipe calls for one 15-ounce can of black beans and 1 1/2 cups of either cooked pinto beans or red kidney beans.
How many calories are in one serving?
There are 433 calories per serving.
How much protein does this salad provide?
Each serving contains 26 grams of protein.
Is this salad high in fiber?
Yes, it contains 12 grams of fiber per serving.
What kind of chicken should I use?
The recipe requires 16 ounces of cooked chicken breasts, which can be either shredded or cubed.
How many servings does this recipe make?
This recipe makes 6 servings.
What temperature should the oven be for the tortillas?
The oven should be preheated to 375°F (190°C).
How much mango is needed for the salad?
You will need 1 cup of fresh cubed mango.
Are the vegetables cooked or raw?
The zucchini, red bell pepper, and green onions are added raw to the salad mixture for a fresh crunch.
What kind of honey is recommended?
The recipe suggests using 1 tablespoon of raw or clover honey.
How much olive oil is used in the dressing?
The dressing uses 1 to 2 tablespoons of olive oil, adjusted to taste.
What type of salad greens are best?
The recipe calls for 6 cups of torn salad greens of your choice.
How much lime juice is required?
You should use 2 to 3 teaspoons of lime juice, adjusted to taste.
What is the total fat content per serving?
Each serving contains 10 grams of fat.
How many grams of carbohydrates are in a serving?
There are 55 grams of carbohydrates per serving.
How much ground cumin is used?
The vinaigrette includes 1/4 teaspoon of ground cumin.
Should the beans be rinsed?
Yes, both the pinto/kidney beans and the black beans should be rinsed and drained before use.
How do I serve the salad?
Arrange the torn salad greens on plates, spoon the chicken and bean mixture on top, and garnish with crispy tortilla wedges.
How much red bell pepper is included?
The recipe uses 1/2 cup of chopped red bell pepper.
How is the zucchini prepared?
One medium zucchini should be cut in half and then sliced.
What is the sugar content per serving?
There are 3 grams of sugar per serving.
How much orange juice is in the dressing?
The dressing requires 1/2 cup of freshly squeezed orange juice.
What size tortillas are used for the wedges?
The recipe uses 4 flour tortillas that are 8 inches in size.
How many total tortilla wedges are made?
Since 4 tortillas are each cut into 6 wedges, there are 24 wedges in total.
How much green onion is needed?
You will need 1/4 cup of chopped green onion, including the tops.
Is this salad suitable for summer?
Yes, it is described as a refreshing and colorful dish perfect for summer gatherings or light lunches.