1 ripe mango, peeled, pitted, and diced
2 medium roma tomatoes, finely chopped
¼ medium red onion, finely chopped
1 jalapeño, halved, seeded, and minced
3 tablespoons chopped fresh cilantro
Juice and finely grated zest of 1 lime
½ teaspoon LoSalt

6 reduced carb whole wheat pita bread
Nonstick cooking spray
2 teaspoons ground cumin
½ pound grilled chicken breast, cubed
1 (15-ounce) can black beans, drained and rinsed
2 cups shredded low fat Monterey jack cheese
1 cup nonfat plain Greek-style yogurt
Juice and finely grated zest of 1 lime
¼ teaspoon LoSalt

1.    To prepare the salsa: In a mixing bowl, combine the mango, tomato, onion, jalapeño, garlic, cilantro, lime juice, zest, and salt.

2.    Toss to mix the ingredients together. Set aside to allow the flavors to come together.

3.    To prepare the nachos: Preheat oven to 300-degrees F. Halve the pita bread horizontally to give you 12 rounds. Cut each round into 8 wedges. Arrange the pita triangles in a single layer on 2 baking pans. Lightly spray the surface with nonstick cooking spray and sprinkle with cumin. Bake until very lightly crisp, about 5 minutes.

4.    Layer the cubed chicken and black beans on top of the toasted pita chips and sprinkle the lowfat cheese. Bake for about 10 to 12 minutes or until cheese has melted. In a small bowl, combine the yogurt, lime juice, zest, and salt. Set aside.

5.    To serve: Put the nachos on a serving platter, dab with the lime-yogurt sauce and a few spoon full of the salsa.