• Boil a pot of water and add the chicken tenderloin. Cook for 15-18 minutes or until the internal temperature reaches 165 degrees. Drain off the water and allow the chicken to cool.
• In the interim, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, diced green chilis (with the juice), garlic powder, cumin, chili powder, salt and warm water. Whisk well and set aside.
• Then, prep all the veggies and herbs. You’ll need drained and rinsed black beans, drained and rinsed chickpeas, drained and dried whole kernel corn, diced cucumber (be sure to remove the core), diced red bell pepper, finely diced shallots, and finely diced jalapeno (remove the veins and seeds).

Assemble the Dish

• Once the chicken is cool to touch, shred it into a large mixing bowl using your hands or two forks.
• Next, add the prepared black beans, corn kernels, red bell pepper, chickpeas, cucumber, shallots, jalapeno.
• Add the chopped cilantro and shredded cheddar cheese. Mix well. Season everything with salt and black pepper.
• Top with as much or as little chili lime yogurt dressing as you desire. I used about half. Toss until everything is well coated. Extra dressing can be stored covered in the refrigerator for three to four days.
• Top with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.