Black Bean-Taco Salad with Lime Vinaigrette

What a fantastically quick and very healthy recipe. I was wanting to use up some chicken breasts and leftover salad, and thought this recipe would be perfect. I found this recipe on Cooking Light and was able to use the extra dressing I had for other salads. It tasted great on many of the salads I make. This was a definite hit and will be made again!


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
8  cups  thinly sliced iceberg lettuce-I had extra mixed greens leftover
1 1/2  cups  chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)-I grilled up two boneless breasts with s and p
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)-I omitted

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.

Nutritional Information
Calories: 402 (28% from fat)
Fat: 12.6g (sat 3.2g,mono 6.5g,poly 1.9g)
Protein: 24.5g
Carbohydrate: 51.6g
Fiber: 8g
Cholesterol: 35mg
Iron: 3.6mg
Sodium: 861mg
Calcium: 236mg


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