Black Bean Taco Salad with Lime Vinaigrette

Here is a yummy salad with a healthier than normal dressing. Just don't add too much garlic to it! I added one huge clove and it was WAY too much. One little clove or none at all is my vote.

Vinaigrette:

1/2 c. tomato, seeded and chopped
1/2 c. fresh cilantro, chopped
4 T. olive oil
2 T. cider vinegar
2 tsp. lime rind, grated
2 T. fresh lime juice
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. black pepper
1 garlic clove, peeled

Combine tomato, cilantro, olive oil, cider vinegar, lime rind, lime juice, salt, cumin, chili powder, pepper, and garlic. Place in a blender or food processor, process until smooth.

8 c. lettuce, thinly sliced
1 1/2 c. chopped chicken
1 c. tomato, chopped
1 c. green bell pepper, chopped
1 c. red onion, finely diced
1/2 c. low-fat sharp cheddar cheese, shredded
1 (15 oz.) can black beans, rinsed and drained
4 c. baked tortilla chips

Combine lettuce, chicken, tomato, bell pepper, red onion, cheese, and black beans in a large bowl. Add vinaigrette, toss well to coat. Serve with chips.