• 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


  • 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)


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

Shopping Cart