Southwest Chicken Salad with Lime Dressing

Salad

4 chicken breasts

2 heads romaine lettuce, torn

3-4 chopped tomatoes
green onion, sliced (optional)

2 cups Caribbean-style black beans

3 cups rice (Jasmine rice)
1/2 cup salsa
4 avocado slices

Rub for Chicken

Mexican Oregano, chili powder, cumin and a few cilantro sprigs

Dressing

2 T. lite seasoned rice vinegar

4 T. canola oil

2 fresh-squeezed limes w/ some pulp

1/2 cup finely chopped cilantro

1 T. finely chopped green chilies

1 1/2 T. sugar

1 t. salt

1 finely minced green onion

Season chicken with oregano, chili powder and cumin and cook on the grill. Toss romaine, tomatoes, onion and arrange on four plates. Add salsa to rice and warm in the microwave. Top each salad with a portion of rice and a portion of the beans. Slice chicken into thin strips and place on top of salad. Garnish with cilantro sprigs and avocado slices. Puree dressing in the blender and drizzle on top right before serving.

Note: Double or triple the dressing, it's that good!

- Carol