Southwest "Quesadilla Explosion" Salad

1 lg bag of salad greens ( I like a mix of romaine, red leaf and spinach )
2 T. minced fresh cilantro leaves
2 c. cooked chicken breast, chopped
2 tomatoes, diced
1 can black beans ( 15 oz) drained
1 can sweet corn, no salt (15 oz ) drained
1 sm. can diced green chiles
1 avocado, peeled and diced
1/2 c. red onion, diced
1 c. shredded cheese ( cheddar or colby jack is good )
salt & pepper

crispy tortilla strips  ( I like the Texas Toast brand, chili lime flavor!)
light ranch dressing

* Citrus Balsamic Vinaigrette
2 T balsamic vinegar
1/4 c. orange juice
2 T sugar ( or Splenda )
1/2 tsp orange zest ( optional)

Whisk together in a pan over medium heat, just until sugar is dissolved.  Refrigerate until ready to use.

1. Prepare Citrus-Balsamic  Vinaigrette

2. In a med. bowl, combine the black beans, corn, avocado, red onion, and green chiles.  Set aside.

3. Wash and dry salad greens, and place in lg serving bowl.  Add diced tomatoes and toss with salt and pepper to taste.  Add the shredded cheese, chopped cooked chicken, and the black bean-corn mixture.  Top with Citrus Balsamic Vinaigrette and toss gently .

4. Serve drizzled with light ranch dressing and topped with crispy tortilla strips.