Santa Fe Chicken Salad

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I would like to add to Leigh's post from September 5, 2011. I made this for Mel when she came to visit around that time as well, and it turned out fantastically - at the time I remember I was going to add to the post with a detail or two - I think these might have been it:
To make a nice topping instead of chips you could do this: cut up tortillas with scissors into small strips. Toss these with oil, and seasoning - salt, and perhaps something like chili powder, or something else that's spicy. Toast these in the oven until they're crisp.

Instead of using black beans straight from the can, I added a wee bit of oil to a frying pan, toasted some spices (I would probably do cumin, maybe chili powder again, a squeeze of lime). Then they get heated and more flavourful. You could add the corn this way too.

Oh - definitely put a garlic clove or two in the dressing.

I didn't have time to take a picture before it was all gone. 
So to recap - we have:

Romaine
black beans
avocado
corn
dates
feta cheese
tortilla strips or chips
chicken
lime vinaigrette


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