Black Bean and Mango Chicken Salad

• boneless skinless chicken breast, grilled and cut up↗1⁄2 lb
• black beans↗1 can

  (15 ounce)

• frozen corn↗1 package

  (10 ounce)

• ripe mango1 cup
• green pepper↗1⁄2 cup
• sweet onion↗1⁄3 cup
• fresh cilantro1⁄3 cup

  or 1 tablespoon dried cilantro

• wishbone rosemary lime vinaigrette1⁄4 cup

  or 1/2 cup marinade

• balsamic vinegar↗1⁄3 cup

  tbsp

• honey↗1 tablespoon
• mango preserves↗2 tablespoons

  or 2 tablespoons orange marmalade

• extra virgin olive oil↗1⁄4 cup
• garlic powder↗1 teaspoon
• soy sauce↗1⁄2 tablespoon
• black pepper↗1⁄2 teaspoon
• teaspoon ground red pepper↗1⁄2
• (10 inch) flour tortillas↗8
• nonstick cooking spray

Step-by-step instructions

1. 1

   For the salad;

2. 2

   Toss all ingredients in large bowl. Refrigerate. Serve with baked tortilla crisps if desired.

3. 3

   For the Tortilla crisps;

4. 4

   1. Preheat the oven to 425°F Coat rimmed baking sheets with nonstick cooking spray.

5. 5

   2. 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.