Black Bean-Taco Salad with Lime Vinaigrette

Ingredients

• Vinaigrette:
• 1/4 cup chopped seeded tomato
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon grated lime rind
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 garlic clove, peeled
• Salad:
• 8 cups thinly sliced iceberg lettuce
• 1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
• 1 cup chopped tomato
• 1 cup chopped green bell pepper
• 1 cup finely diced red onion
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
• 1 (15-ounce) can black beans, rinsed and drained
• 4 cups fat-free baked tortilla chips (about 4 ounces)

Preparation

1. To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
2. To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.