Black Bean-Taco Salad with Lime Vinaigrette

Black Bean-Taco Salad with Lime Vinaigrette
Photo by Randy Mayor

Ingredients

  • Salad:
  • 8 cups thinly sliced iceberg lettuce
  • 1 ½ cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
  • 1 teaspoon grated lime rind
  • ¼ teaspoon chili powder
  • ¼ teaspoon salt
  • 1 cup finely diced red onion
  • + 14 more ingredients
    • ¼ teaspoon black pepper
    • 1 garlic clove, peeled
    • 1 cup chopped green bell pepper
    • ¼ teaspoon ground cumin
    • 1 cup chopped tomato
    • 1 (15-ounce) can black beans, rinsed and drained
    • Vinaigrette:
    • 1 tablespoon fresh lime juice
    • 4 cups fat-free baked tortilla chips (about 4 ounces)
    • 2 tablespoons olive oil
    • ¼ cup chopped fresh cilantro
    • 1 tablespoon cider vinegar
    • ¼ cup chopped seeded tomato
    • ½ cup (2 ounces) shredded reduced-fat sharp cheddar cheese

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.

View full recipe at My Recipes

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