Cookin' Cowgirl: Healthy Seven Layer Mexican Dip

One of my favorite types of food is Mexican. We usually go out for Mexican food once every weekend. Although I usually have good intentions of ordering something healthy, when I get there I always splurge and usually get the worst thing on the menu! No self control! It's usually dripping with cheese and my plate is covered in grease, but somehow it's so appetizing when it hits the table. *Sigh.* Something for me to work on I guess. :)
This recipe, however, a keeper! Loaded with protein and fiber, low in fat, plenty of good veggies, you won't feel bad about having a big scoop of this stuff! This was actually a request from my friend, Laura, and it has been on my Bucket List for a while now. Here ya go, Laura!

Healthy Seven Layer Mexican Dip

First of all, it is very important to use really fresh produce, because besides the chicken, everything is this dip is raw, so the flavor needs to be exceptional.

Healthy 7 Layer Mexican Dip

2 boneless, skinless chicken breasts (or leftover chicken)

Fajita seasoning

1 15 oz can black beans, drained and rinsed

1 15 oz can fat free refried beans

2 4oz cans diced green chilies, slightly drained

1 5 oz can sliced black olives, drained and rinsed

5 campari tomatoes, seeded and chopped

Fresh lettuce and cilantro, chopped, shredded or torn

1 batch of cookin' cowgirl's lightened up guacamole

Heat a non-stick skillet to medium heat. Spread fajita seasoning on chicken and place chicken in skillet. Cook until done and juices run clear. Once cooled, chop or use food processor to chop chicken into small pieces. Set aside. Mix green chilies and black olives in a small bowl. Prepare lightened up guacamole.

Ready to layer?

Layer 1 ~ Spread refried beans into a 9X13 dish.