1/4 c. tarragon vinegar
1/4 c. vegetable oil (cold-pressed safflower oil)
2 1/2 tsp. lemon pepper
2 1/2 c. diced cooked chicken
1/2 tsp. lemon pepper
1 (1 lb.) head iceberg lettuce, cored
1 c. chopped tomatoes
1/2 c. grated Longhorn cheese (about 2 oz.)
1/2 c. grated Monterey Jack cheese (about 2 oz.)
1/2 c. diced green chiles
1/2 c. pine nuts, toasted

FOR VINAIGRETTE: Combine vinegar, oil and 2 1/2 teaspoons lemon pepper in small bowl and whisk thoroughly.

Toss chicken with 1/2 teaspoon lemon pepper in medium bowl. Line large serving bowl with 4 or 5 lettuce leaves. Chop remaining lettuce into bite-size pieces. Transfer to serving bowl. Add remaining ingredients and toss lightly. Pour dressing over and toss again. Refrigerate salad for 10 to 15 minutes before serving.