Happy National Chips and Dip Day! (not to be confused with National Potato Chip Day which is March 14). This holiday deserves be celebrated, so party on tonight with this healthy version of Chips and Dip!
With a pizza cutter, cut two corn tortilla into 4 triangles each. Spray a cookie sheet with Pam, lay down corn tortillas, spray the top of the tortillas with Pam and sprinkle with seasoning salt. I like both season all and granulated garlic. Bake in oven at 375 for 12 – 15 minutes. (they are a little chewy)
Cook Chicken and shred it. My favorite chicken in this dish is crock pot chicken in either BBQ sauce or Salsa.
Layer in a bowl:
– 3 oz cooked chicken
– 1/4 cup black beans
– 1 TB Fat free plain greek yogurt
– 2 TB Salsa
– 1/8 Avocado
– 1 TB shredded mozzarella cheese (melt on top)
Mix it all together and eat with corn tortilla chips! Super Yummy and only 320 calories. Party on.