2 x 8″ tortillas, to toast for wedges
1/2 c. orange juice
2 tbsp. infused olive oil
1 tbsp. infused honey
2 tsp. lime juice
1/4 tsp. ground cumin
16 oz chicken breast, grilled
15 oz cooked kidney beans
15 oz cooked black beans
1 c. cubed mango
1 c. cubed zucchini
1/2 c. red bell pepper, sliced
1/4 c. green onion, for garnish
Whisk orange juice, infused oil and honey, lime juice and cumin to make dressing. Set aside.
Toss beans, mango, zucchini, and bell pepper in about 3/4 of prepared dressing.
Plate (2 servings).
Slice chicken, top on salads.
Garnish with green onions, drizzle remaining dressing.
Serve with toasted tortillas.