3/4 c. picante sauce
1/2 c. rice vinegar
2 tbsp. peanut butter
1 clove garlic, peeled
6 c. salad greens, torn in bite-size pieces
1/2 c. fresh cilantro leaves
1 (about 16 oz.) can black beans, drained and rinsed
2 green onions, sliced
2 c. cooked chicken strips
1 large green or red pepper, cut into 1/4-inch rings

In a blender place picante sauce, vinegar, peanut butter and garlic. Cover and blend until smooth. Toss salad greens, cilantro, beans and onions with 1/2 cup picante sauce mixture until evenly coated.

Arrange on 4 plates. Arrange chicken and pepper of salad greens. Pour remaining picante sauce mixture over chicken.