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