3 boneless skinless chicken breast halves (about 6oz each)
1 (14.5oz) can diced tomatoes with zesty mild green chilies, drained
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 large head romaine lettuce, coarsely chopped (8 to 10 cups)
1 (15.5oz) can Mrs. Grimes® Red Kidney Beans (drained, rinsed)
1 cup shredded sharp Cheddar cheese (4oz)
3 cups broken tortilla chips (5oz)
Heat gas or charcoal grill. Grill chicken over medium-high heat 10 to 12 minutes or until no longer pink in center and thermometer inserted in center reads 165°F, turning once. Remove to plate; cover with foil.
In medium bowl, mix tomatoes, olive oil and vinegar. Set aside.
Arrange lettuce on large serving platter. With slotted spoon, spoon tomatoes over lettuce; reserve liquid in bowl. Top tomatoes with beans. Slice chicken crosswise; arrange over beans. Drizzle reserved tomato liquid over salad. Garnish with some of the cheese and tortilla chips. Pass remaining cheese and tortilla chips.
Arrange all ingredients on 6 salad plates for individual servings.