Tropical Fusion Salad with Spicy Tortilla Ribbons

This is from the Taste of Home magazine.
Prep/total time: 30 min
Yield: 4 servings
2 c. cubed, peeled papaya (I used clamshell mangos from Costco. I'm not a huge papaya fan).
1 can (15 oz.) black beans, rinsed and drained
1 medium ripe avocado
1 c. frozen corn, thawed
1/2 c. golden raisins
2 serrano peppers, seeded and chopped (I only seeded one, and it really wasn't that hot.)
1/4 c. chopped cilantro
1/4 c. orange juice
2 T. lime juice
1 T. cider vinegar
2 garlic cloves, minced (I put them through a press)
2 tsp. ground ancho chili pepper, divided (I couldn't find this at Vons, but I did find New Mexican chili powder).
1/4 tsp. sugar
1/4 tsp. salt
2 corn tortillas (6 in.) cut into 1/4 in strips

1. In a large bowl combine the papaya, beans, avocado, corn, raisins, peppers, cilantro, orange juice, lime juice, vinegar, garlic, 1/2 tsp. of chili pepper, sugar, and salt

2. Place tortilla strips on a baking sheet coated with cooking spray; sprinkle with remaining chili pepper. Bake @ 350 for 8-10 min or until crisp. Serve with salad

Notes: I added 8 oz. of the Costco rotisserie chicken shredded. Make sure you get your tortilla strips really crispy. I would aim for 1/8" strips as opposed to 1/4" ones. I think a little shallot or onion would really make the dressing sing. I'll be trying an orange lime vinaigrette the next time I make this.

Nutrition facts: 1 1/4 cups salad w/about 10 tortilla strips equals 321 cals, 8 g fat (1 g sat), 0 cholesterol, 380 mg sodium, 58 g carbs, 11 g fiber, 9 g protein.