Use a heavy skillet to caramelize 1/2 of a finely diced onion with 1 tbsp vegetable oil, using low temperature, 10 mins
Drain and rinse 1 can of black beans, then add to the onions along with 1 tbsp. Penzey's salsa and pico seasoning, or similar, 1/8 tsp. cayenne, and a pinch of salt, keep warm.
Lightly coat the chicken breast with olive oil, then season all sides with your choice of chipotle style seasoning, (I used Penzey's chicken taco seasoning)
Grill chicken breast in a heavy skillet or cast iron grill pan on high heat, smooth side down for 2 minutes.
Turn the chicken over, lower the heat to low, cover the skillet for 6 to 8 minutes until the internal temperature is at least 140°, remove to a plate then rest the chicken 5 minutes covered before slicing.
Assemble the ingredients in a bowl first putting the romaine on the bottom, mixing in some chopped cilantro.
Put the beans on top of the lettuce, then add the sliced grilled chicken breast, the yogurt and salsa, then garnish with chopped green onion, more cilantro, and a few halved grape tomatoes.