8 ounces skinless, boneless chicken breast, diced 
2 cups celery, diced 
1/2 cup canned chickpeas, chopped 
1/2cup canned kidney beans, chopped 
1 cup salsa 
6 cups romaine lettuce or combination of lettuces 
2   teaspoons olive oil 
1/8 teaspoon chili powder 
2 garlic cloves, minced 
1/8 teaspoon Worcestershire sauce 
onion powder 
salt and pepper to taste 
white wine vinegar 
Feta or Cotija cheese 

In nonstick saute' pan add oil, diced chicken, celery, chili powder, garlic, and Worcestershire sauce. Cook until chicken is browned, then add chickpeas, kidney beans, and salsa. Simmer for 10-15 minutes until heated through and beans have softened. The kidney beans should have a soft consistency like refried beans. While the chicken and vegetables are cooking, take two lunch plates and arrange a bed of lettuce on both plates. Remove saute' pan from stove and let chicken and vegetable mixture cool for 2-3 minutes.  Spoon chicken and vegetable mixture into the center of both plates on each bed of lettuce. Sprinkle with onion powder and a little of the white wine vinegar. Top with a small amount of crumbled cheese and serve.