Black Bean And Mango Chicken Salad - cooking recipe

Ingredients

1/2 lb boneless skinless chicken breast, grilled and cut up
1 (15 ounce) can black beans, drained & rinsed
1 (10 ounce) package frozen corn, thawed
1 cup chopped ripe mango
1/2 cup green pepper, chopped
1/3 cup sweet onion, chopped
1/3 cup chopped fresh cilantro or 1 tablespoon dried cilantro
1/4 1/2 cup of wishbone rosemary lime vinaigrette or 1/2 cup marinade
1/3 cup balsamic vinegar, tbsp
1 tablespoon honey
2 2 tablespoons mango preserves or 2 tablespoons 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 ground red pepper
8 (10 inch) flour tortillas
nonstick cooking spray

Preparation

For the salad;
Toss all ingredients in large bowl. Refrigerate. Serve with baked tortilla crisps if desired.
For the Tortilla crisps;
1.\tPreheat the oven to 425\u00b0F Coat rimmed baking sheets with nonstick cooking spray.
2.\tCoat 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.