1/2 cup mayonnaise
1 cup plain low-fat yogurt
3 cloves garlic, minced
1/4 teaspoon salt
In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
Preheat oven to 400 degrees F (200 degrees C).
Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven 30 minutes.
1 lb. lean ground beef
1 Tbls. chili powder
2 cups mayonnaise – low-fat okay
1 cup ketchup
1.25 oz. packet taco seasoning
1 head iceberg lettuce – chopped OR shredded
1 bunch romaine lettuce – chopped
3 lrg. tomatoes – diced
1 med. green bell pepper – diced
1 med. red bell pepper – diced
1 bunch green onions – chopped
4 oz. canned jalapeno peppers – drained, chopped fine
15 oz. can kidney beans – drained
15 oz. can garbanzo beans – drained
12 oz. shredded cheddar cheese – divided
(2) 1.25 oz. bags corn tortilla chips – crushed
Brown the beef, drain, season with chili powder, and set aside to cool.
Prepare the dressing by whisking the mayonnaise, ketchup, and taco seasoning mix together in a small bowl.
In a large bowl, combine iceberg lettuce, romaine lettuce, tomatoes, green pepper, red pepper, green onions, jalapeno peppers, kidney beans, garbanzo beans, half of the cheese, half of the crushed chips, dressing, and cooled ground beef.
Mix well, cover, and refrigerate.
Just before serving, top the salad with remaining cheese and crushed chips.