Black Bean-Taco Salad With Lime Vinaigrette

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1/4 cup chopped seeded tomato

1/4 cup chopped fresh cilantro

2 tablespoons olive oil

1 tablespoon cider vinegar

1 teaspoon grated lime rind

1 tablespoon fresh lime juice

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

1/4 teaspoon black pepper

1 garlic clove, peeled

8 cups thinly sliced iceberg lettuce

1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)

1 cup chopped tomato

1 cup chopped green bell pepper

1 cup finely diced red onion

1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

1 (15-ounce) can black beans, rinsed and drained

4 cups fat-free baked tortilla chips (about 4 ounces)

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