Bean and Mango Chicken Salad

Ingredients

 * 1/2 lb boneless skinless Chicken breasts, grilled and cut up
 * 1 (15 	ounce) can black beans, drained & rinsed
 * 1 (10 	ounce) package frozen corn, thawed
 * 1 	cup chopped ripe mangoes
 * 1/2 	cup green peppers, chopped
 * 1/3 	cup sweet onions, chopped
 * 1/3 	cup chopped fresh cilantro or 1 tablespoon dried cilantro
 * 1/4 	cup lime juice or 1/2 cup of wishbone rosemary lime vinaigrette or marinade
 * 1/3 	cup balsamic vinegar, tbsp
 * 1 	tablespoon Honey
 * 2 	tablespoons pineapple preserves or mango preserves or 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

Directions

 * 1) For the salad;
 * 2) Toss all ingredients in large bowl. Refrigerate. Serve with baked tortilla crisps if desired.
 * 3) For the Tortilla crisps;
 * 4) Preheat the oven to 425 °F Coat rimmed baking sheets with nonstick cooking spray.
 * 5) 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.