Black Bean Chicken Salad

Ingredients:

• 2 boneless, skinless chicken breasts (sub tofu for Vegetarian)
• 1 large head romaine lettuce, washed and torn
• 1 can black beans, drained and rinsed
• 3/4 cup salsa
• 1 cup whole kernel corn
• 1 cup diced tomatoes
• Blue or yellow (organic) corn tortilla chips, coarsely broken
• 1/2 cup shredded cheese (look for dairy-free substitutions)
• 1 cup diced cilantro

Dressing:

• 3/4 cup salsa
• 3/4 cup low-Fat plain Greek yogurt (sub 1/4 cup unsweetened dairy free milk for )
• 1/2 tsp ground cumin
• low-fat milk (or dairy-free milk of choice)

Directions:

Bake, grill or sauté chicken until cooked throughout. Whisk salsa, yogurt and cumin. If dressing is too thick add small amount of milk to thin). Divide lettuce onto 4 plates. Add warm chicken breast on top of lettuce. Sprinkle beans, corn and tomatoes over chicken breast. Drizzle dressing over chicken. Add cheese, cilantro and chips (around 10 chips a person).

Should serve 4 people