Black Bean-Taco Salad with Lime Vinaigrette

With chicken, cheddar cheese, and black beans, this Southwestern-influenced salad needs nothing on the side except some iced tea. Fresh lime gives it a citrusy counterpunch.

Yield: 4 servings (serving size: about 2 cups salad and 1 cup chips)

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

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