Grill-and-Chill Taco Salad

Ingredients

• 24  no-oil baked tortilla chips 
• 15 ounce black beans drained and rinsed canned
• 0.3 cup catalina salad dressing fat-free
• 1 teaspoon chili powder 
• 0.3 teaspoon ground pepper black
• 4 cups iceberg lettuce shredded
• 2 ounces cheddar cheese shredded reduced-fat
• 0.3 cup chutney 
• 0.3 cup onion finely chopped
• 1 large bell pepper sweet red
• 0.3 teaspoon salt 
• 16 ounce skinned 

Equipment

• bowl
• grill

Directions

1. Cut four sides lengthwise from red pepper, leaving stem ends and seeds intact. Discard stem and seeds.
2. Combine chili powder, salt, and 1/4 teaspoon black pepper; sprinkle evenly over chicken and pepper quarters.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
4. Place chicken and pepper quarters on rack; grill, covered, 4 to 5 minutes on each side or until chicken is done and pepper is tender. Cool slightly; slice chicken and pepper quarters into strips.
5. Combine chicken and pepper strips, beans, and next 3 ingredients in a large bowl; toss well. Cover and chill 10 minutes or until ready to serve. To serve, place 1 cup lettuce on each of 4 individual serving plates. Arrange chicken mixture evenly over lettuce, and sprinkle each serving with 2 tablespoons cheese. Arrange 6 tortilla chips on each salad plate.