Black Bean Taco Salad with Lime-Cilantro Dressing

Black Bean Taco Salad with Lime Vinagrette

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 (I used romaine for a bit more nutritional value)
* 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—1 cup per person)

Preparation
To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.

To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.