Heat gas or charcoal grill. Grill chicken over medium-high heat 10 to 12 minutes or until no longer pink in center and thermometer inserted in center reads 165°F, turning once. Remove to plate; cover with foil.
In medium bowl, mix tomatoes, olive oil and vinegar. Set aside.
Arrange lettuce on large serving platter. With slotted spoon, spoon tomatoes over lettuce; reserve liquid in bowl. Top tomatoes with beans. Slice chicken crosswise; arrange over beans. Drizzle reserved tomato liquid over salad. Garnish with some of the cheese and tortilla chips. Pass remaining cheese and tortilla chips.
Serving Suggestion: Arrange all ingredients on 6 salad plates for individual servings.
Tip: You can use leftover grilled chicken for this main dish salad. Or purchase frozen grilled chicken strips for a quick salad.
Also try with S&W® Black Beans.
Serving Size: about 10oz each
Nutritional Information Per Serving:
Calories 410, Total Fat 17g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 70mg, Sodium 570mg, Carb 33g, Fiber 6g, Sugar 5g, Protein 31g, Vitamin A 50%, Vitamin C 40%, Calcium 25%, Iron 15%