Southwest Chicken Salad with Creamy Green Chili Dressing

It is about 110 + degrees here in Phoenix so I am trying to come up with recipes that are cool and refreshing. This recipe was everything that I was looking for. I really loved the chicken marinade, but the dressing was extremely strong and a bit bitter. I made it taste better by adding a little bit of honey to it. I think that the salad would be just as good if you eliminated the dressing and just used a little red wine vinegar instead.

Source: Adapted from weightwatchers.com
Serves 8 Points per serving = 4

Ingredients:
1/2 c lime juice
1 tbsp ground cumin
1/4 c cilantro, finely chopped
2 garlic cloves, grated or pressed
1.5 pounds uncooked boneless, skinless chicken breast
15 oz can black beans, drained and rinsed
2 medium red peppers, chopped
2 c cherry tomatoes, cut in half
6 medium scallions, sliced
2 heads romaine lettuce, sliced into 1/2 inch pieces
4 oz can diced green chilies
1 c plain fat free yogurt
1 tbsp cilantro, fresh
1 bunch watercress, tough stems removed
1 tbsp fresh lemon juice
1 small garlic clove, peeled and left whole
1 tbsp honey ( optional)

Instructions:
Combine lime juice, cumin, 1/4 c chopped cilantro and chopped garlic in a large resealable bag. Add chicken and shake to coat with the mixture. Allow to marinate for at least 15 minutes or overnight in the refrigerator.

Preheat broiler or grill to medium-high heat. Grill the chicken until cooked through, about 4-5 minutes per side; set aside.

In a large bowl combine beans, lettuce and other vegetables.

To make dressing: Combine remaining ingredients in a blender or food processor and blend until smooth.

Slice cooled chicken and mix into the salad.