Tex-Mex Salad with Cilantro-Honey Dressing

 

4

boneless skinless chicken breasts

1/4

cup honey

1/4

cup lime juice

1/2

teaspoon salt

1/4

teaspoon pepper

1/3

cup olive oil

1

cup fresh cilantro leaves

3

cups tortilla chips

8

cups shredded lettuce

1/2

cup finely chopped red bell peppers

1/2

cup finely chopped red onion

1/2

cup rinsed drained Progresso® black beans (from 15-oz can)

1/2

cup shredded Cheddar cheese (2 oz)

• 1 Cook chicken as desired until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• 2 Meanwhile, in blender, place honey, lime juice, salt, pepper, oil and cilantro. Blend with on/off pulses until dressing is smooth. Set aside.
• 3 In each serving dish, place 3/4 cup tortilla chips. Top each with lettuce, bell pepper, onion, beans and cheese.
• 4 Cut cooked chicken breasts into slices; place on top of salads. Drizzle dressing over top of each salad.