For the dressing:
½ cup red wine vinegar
⅓ cup honey
2 teaspoons Dijon mustard
1¼ teaspoons ground chipotle powder
1 teaspoon lime juice
¾ teaspoon black pepper
¾ teaspoon salt
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
½ cup extra virgin olive oil
For the salad:
Chopped romaine lettuce
Cooked black beans
Grilled chicken (we seasoned ours with taco seasoning)
Finely shredded pepper or monterey jack cheese
Combine all the ingredients for the dressing, except for the olive oil, in the bowl of a food processor or blender. Blend on low speed for about 10 seconds. With the machine running, slowly drizzle in the olive oil. Alternately, you can just as easily whisk all the ingredients together in a medium bowl and then slowly whisk in the olive oil. Chill for at least an hour.
To assemble the salad, plate the lettuce in salad bowls. Top with black beans, grilled chicken and cheese. Drizzle the dressing over the top, and add a spoonful of guacamole if desired. Serve immediately.