Heat a small non-stick skillet over medium heat and lightly spray with non-stick cooking spray.

Add the 4 ounces of ground chicken breast to the skillet. Cook, breaking it apart with a spoon, for 3-4 minutes until it begins to brown.

Sprinkle the 1 tablespoon of taco seasoning over the chicken and add the 1 tablespoon of water. Stir to combine.

Continue cooking for another 3-4 minutes, until the chicken is cooked through and the seasoning is well distributed. Remove from heat and set aside.

Wash and chop the romaine lettuce into bite-sized pieces.

If using cherry tomatoes, halve them. If using a Roma tomato, dice it.

Peel and finely dice the red onion.

If using fresh corn, cook briefly; if frozen, thaw; if canned, drain well.

Peel the jicama or turnip and cut it into small, matchstick-sized pieces or a fine dice.

Roughly chop the fresh cilantro leaves.

Place the ½ cup of fat-free refried beans in a small microwave-safe bowl. Cover loosely and microwave for 45-60 seconds, until warm. Alternatively, warm them in a small saucepan over low heat, stirring occasionally.

In a small bowl, combine the 3 tablespoons of Greek yogurt, 1 tablespoon of fresh lime juice, ½ teaspoon of ground cumin, and a dash of hot sauce. Add a small pinch of salt.

Whisk until smooth. Taste and adjust hot sauce or salt as desired.

Place the 3 cups of chopped romaine in a large bowl or on a wide plate, creating a bed for the toppings.

Spoon the warm refried beans in a mound in the center of the lettuce.

Top with the cooked seasoned ground chicken.

Scatter the diced tomatoes, red onion, corn, and jicama (or turnip) over the top.

Garnish with the fresh cilantro.

Drizzle the lime-cumin crema generously over the entire salad, or serve it on the side for dipping.