Two changes to the standard version (found here):
1. When I went up to Maryland and made & froze meals for my sister, she became a big fan of this recipe. When she didn't have enough left for a full entree she used it to top a green salad.
Right now that's my dinner, too, and I'm glad to have stolen the idea. I used about 1/3 of a cooked chicken breast, diced it, and it tops a salad of fresh spinach, cucumber, and navel orange slices. It's fabulous and I feel like I might one day drop that 15 pounds if I keep eating like this.
A little goat cheese, which I don't happen to have right now, would really balance out the salad well.
2. Since I forgot to pick up jalapeno peppers I had to use what I had onhand, which was a nice, plump chipotle pepper in adobo sauce. And I absolutely should've pulled the heat-throwing seeds out, but lesson learned.