2 cups shredded cooked chicken breast (skinless)

1 cup whole-grain corn tortilla chips (baked or low-sodium)

1 cup canned black beans (drained and rinsed)

1 cup low-sodium tomato sauce

1/2 cup diced onion

1/2 cup diced bell pepper (red or green)

1/2 cup diced tomatoes

1/4 cup chopped fresh cilantro

1 ripe avocado, sliced

1/4 cup non-fat Greek yogurt (optional, for garnish)

1/4 cup reduced-fat shredded cheese (optional, for garnish)

1 lime, cut into wedges (for garnish)

Salt and pepper to taste

In a large skillet, sauté the diced onions and bell peppers in olive oil until they become tender. Add the shredded chicken to the skillet and cook for a few minutes until heated.

Pour in the low-sodium tomato sauce and stir in the diced tomatoes. Let the mixture simmer for about 5 minutes to blend the flavors.

Gently fold the black beans and whole-grain tortilla chips, ensuring they’re well coated with the sauce.

Season the mixture with salt and pepper to taste and cook for 2-3 minutes.

Remove the skillet from heat and garnish with fresh cilantro and avocado slices. You can also add a dollop of non-fat Greek yogurt and a sprinkle of reduced-fat shredded cheese for extra flavor.

Serve hot with lime wedges on the side for an added zing!

Assemble the Tomato Salad: In a large salad bowl, combine the diced tomatoes, cucumber, red bell pepper, and yellow bell pepper.

Gently toss the vegetables together. Sprinkle with torn basil leaves and season with salt and pepper to taste.

Once the pickled onions are ready, drain them from the vinegar mixture and add them to the salad.

Toss everything together one last time, ensuring that the flavors are well combined. Serve the Tomato Salad with Pickled Onions as a refreshing or light meal. You can enjoy it as is or pair it with grilled chicken, fish, or tofu for a more substantial meal.