This quick and easy recipe for Chicken Salad Chapala has a name that keys you to its style Chapala is both a lake and a town in Mexico.

Just a few ingredients go into the lively combination that gives the dish its character. Cooked shredded chicken and canned beans are time savers; zucchini and bell pepper are part of the basic salad; interesting extras include crunchy tortillas and juicy mango. Finally, a honey-cumin vinaigrette gives a top layer of flavor.

Chicken Salad Chapala

(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.

Preheat oven to 375 degrees. Cut each tortilla into 6 wedges; spray tops with cooking spray. Bake on cookie sheet at 375 degrees 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 the mixture and toss.

Arrange salad greens on serving plates and spoon chicken salad over them; garnish with reserved tortilla wedges.

Makes 6 servings.

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

Mix all ingredients together well. Makes about 2/3 cup.

Nutrition information per serving: 343 calories, 7 g fat, 49 g carbohydrates, 564 mg sodium, 27 g protein, 10 g dietary fiber, 46 mg cholesterol.