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1 pound skinless, boneless chicken breasts

3 T. fresh lime juice

1/2 tsp. of salt

Two 7 inch flour tortillas, each cut into 8 wedges

2 1/4 C. canned black beans, rinsed and drained

3/4 tsp. dried oregano

1/2 tsp. ground cumin

1 1/4 lbs. plum tomatoes diced

3/4 C, thinly sliced red onion

3 T. chopped fresh basil or 1 teaspoon dried.

3 T. red wine vinegar

1/3 C. diced avocado

4 C. coarsely torn romaine lettuce leaves

Preheat the broiler. Sprinkle the chicken with 1 1/4 T. of the limejuice and the salt. Place chicken on the broiler rack (or grill) and broil four inches from the heat for about 4 minutes per side or until just cooked through. Transfer the chicken to the cutting board and cut the chicken into thin diagonal slices.

Turn the oven to 375 degrees (F). Spread the tortilla wedges on a nonstick baking sheet. Bake for 5 minutes or until crisp and lightly roasted.

In a small bowl combine the beans, scallions, oregano, cumin and remaining limejuice. In a separate bowl combine the tomatoes, red onion, basil, and vinegar and toss to combine. Gently stir in the avocado. Place the lettuce on four separate plates and arrange the chicken on the beds of lettuce and place the mounds of beans and mound of tomatoes avocado salsa on the mound and serve with roasted Tortilla chips.

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