Chicken, Mango, and Chipotle Taco Salad

Ingredients:

• 1 can (400g) canned black beans, rinsed
• 1 cup frozen popcorn, thawed
• 2 plum tomatoes, cut into pieces
• 3/4 cup Mexican Mango-Chipotle Vinaigrette + extra for serving
• Half a head of iceberg lettuce, shredded (about 8 cups)
• 2 cups shredded grilled chicken (skin removed)
• 1 cup grated sharp cheddar (about 110 g)
• 2 cups corn tortillas, broken

Preparation:

1. Combine the beans, corn, tomatoes, and 3 tablespoons of the Mexican mango-chipotle vinaigrette in a bowl. Let sit, stirring occasionally, until the vegetables release their juices, about 10 minutes.
   
   Refueling:
   
   Mix all ingredients until pureed.
   
   
   • 1 cup ripe mango pieces
     
   • 1/4 cup apple cider vinegar
     
   • 2 tbsp Key lime
     
   • 2 tbsp. l. olive oil
     
   • 1 tbsp. honey
     
   • 1/2 tsp salt
     
   • 1/4 tsp ground ginger
     
   • 1/8 tsp ground chipotle
     
2. Divide the lettuce leaves among 6 plates and top with the vegetable mixture with all its juices, chicken, cheese, and tortilla chips. Drizzle with the remaining vinaigrette.