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4. In a medium nonstick skillet, brown the turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes. Stir in the chili powder, cumin, and juice from remaining lime.

5. Transfer the mixture to a large serving bowl. Add the lettuce, beans, tomatoes, onion, mango, and reserved corn and tortillas. Toss to combine well. Drizzle with yogurt dressing; serve immediately.

FIT TO EAT RECIPE PER SERVING: 233 CALORIES, 2 G FAT, 37 MG CHOLESTEROL, 32 G CARBOHYDRATE, 207 MG SODIUM, 25 G PROTEIN, 6 G FIBER

southwestern cobb salad

SERVES 6 TO 8 AS A MAIN DISH

¼ cup freshly squeezed lime juice, plus juice of 2 limes

¼ cup plus 2 tablespoons extra-virgin olive oil

¼ cup soy sauce

1 teaspoon ground cumin

1 teaspoon crushed red pepper flakes

4 boneless, skinless chicken breast halves

4 large eggs

½ pound thick-sliced bacon

1 yellow bell pepper

1 poblano chile

1 tomato, seeded and cut in ½-inch pieces

½ cup roughly chopped pitted black olives (2½ ounces)

1 sweet onion, cut into ¼-inch pieces

Coarse salt and freshly ground black pepper

2 ripe but firm Hass avocados, peeled and cut into ½-inch pieces

½ cup chopped fresh cilantro

1/8 teaspoon cayenne pepper (optional)

1 15-ounce can black beans, rinsed and drained

1 small head romaine lettuce, torn in 1-inch pieces

Green Goddess Dressing (recipe follows)

1. Combine the ¼ cup lime juice, ¼ cup oil, soy sauce, ½ teaspoon cumin, and red pepper flakes in a small bowl. Place the chicken breasts in a large resealable plastic bag. Pour the marinade into the bag, and refrigerate at least 1 hour or overnight.

2. Heat a grill or grill pan over medium-high heat. Lift the chicken from the bag, allowing the excess marinade to drain off. Cook until grill marks appear and the chicken is cooked through, about 5 minutes per side. Cool the chicken completely, and cut into ½-inch pieces; set aside.

3. Place the eggs in a saucepan with cold water to cover. Bring to a boil. Cover; remove from heat. Let sit 11 minutes. Drain; rinse under cold running water until cooled. Peel and roughly chop the eggs.

4. Heat a skillet over medium heat. Cook the bacon until crisp, and drain on paper towels. Crumble when cool; set aside.

5. Place the yellow and poblano peppers directly on the trivet of a gas burner over high heat or on the grill or grill pan used for the chicken. Turn the peppers with tongs as they char. (Alternatively, place the peppers on a baking pan; broil in the oven, turning as each side becomes charred.) Transfer to a large bowl; cover immediately with plastic wrap. Let the peppers sweat until cool enough to handle. Peel off the blackened skin and discard. Remove the seeds; chop the yellow pepper into ½-inch pieces and the poblano into ¼-inch pieces; set aside separately.

6. In a bowl, combine the yellow pepper, tomato, olives, and half the chopped onion. Sprinkle with salt and pepper; set aside. In another bowl, combine the poblano with the avocados, ¼ cup cilantro, juice of 2 limes, cayenne pepper (if using), and remaining ½ teaspoon cumin; season with salt and pepper; set aside.

7. Combine the black beans with the remaining ¼ cup cilantro and chopped onion. Drizzle with the remaining 2 tablespoons olive oil, and season with salt and pepper; set aside.

8. Arrange the romaine on a platter. Arrange the chicken, eggs, bacon, tomato, avocado, and bean mixture in sections across the romaine. Drizzle with dressing; serve.

green goddess dressing

MAKES 1½ CUPS

Let dressing sit overnight to meld flavors.

½ cup mayonnaise

½ cup sour cream

2 tablespoons buttermilk

1 tablespoon white-wine vinegar

1 teaspoon Worcestershire sauce

1 bunch chives, coarsely chopped (½ cup)

2 green onions, coarsely chopped

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh flat-leaf parsley

1 teaspoon sugar

1 teaspoon coarse salt

½ teaspoon freshly ground black pepper

Pinch of cayenne pepper (optional)

Combine all the ingredients in a blender or food processor; process until smooth. Refrigerate in an airtight container