Fabulous Southwestern Garden Salad

2 TablespoonCilantro; fresh, minced

3 eachTomatoes; diced

1 15-oz canBlack beans; drained

1 15-oz canCorn; drained

1 cupTortilla chips; crushed

1 1/2 cupsCheddar cheese; shredded

1 pinchSalt; to taste

1 pinchBlack pepper; to taste

2 cupsChicken; cooked, diced (optional)

--DRESSING--

1 cupraspberry walnut vinaigrette dressing; Ken's Steakhouse Lite

1/3 cupHoney

1 8-oz packageGuacamole

Wash salad greens and place in a large bowl. Dice tomatoes and add to salad greens. Salt and pepper to taste.

Drain the black beans and corn. Add both to salad greens.

Add the shredded cheese. Mix well.

I make the salad both with or without the chicken. It's fabulous either

way.

Crush the tortilla chips and set aside. You add these to the salad

immediately before serving so that they stay crisp.

To make the dressing - get a small bowl and add the Raspberry Vinaigrette, honey and guacamole -- mix well and pour on the salad mixture when ready to serve.