Taco Salad with Tomato-Avocado Salsa

1lb skinless, boneless chicken breasts

3Tbsp fresh lime juice
1/2tsp salt
2 -7in. tortillas, each cut into 8 wedges

21/4 cups canned black beans, drained and rinsed

2/3 cup minced scallions

3/4tsp dried oregano

1/2 tsp ground cumin

11/4 lbs plum tomatoes, (about 5) diced

3/4 cup thinly sliced red onion

3Tbsp chopped fresh basil

3Tbsp red wine vinegar

1 diced avocado

Lettuce leaves, coarsely torn

1. Preheat broiler, sprinkle chicken with 1&1/2Tbsp lime juice and the salt. Broil about 4 minutes each side, or until cooked through. Transfer to cutting board, and cut into thin diagonal slices. (or use and leftover chicken, grilled, roasted, anything you may have on hand.

2. Turn oven to 375, spread tortilla wedges in single layer and bake 5 minutes, or until crisp. Set aside to cool. ( can use store bought tortillas)

3. In a small bowl, combine the black beans, scallions, oregano, cumin, and remaining 1&1/2Tbsp lime juice. In a seperate bowl combine the tomatoes, red onion, basil, and vinegar. Toss to combine, then gently stir in the avocado. (This step can be done a day ahead to let the flavors combine)

4. Place the lettuce on 4 plates and arrange chicken slices on top. Place a mound of the black beans and mound of tomato-avocado salsa on each plate and serve with toasted tortilla chips.

If you are feeling frisky, add some rasberry sorbet for dessert. YUM!