Chicken Taco Salad Recipe

Chicken Taco Salad

1 lb. boneless skinless chicken breasts, cut into thin strips
1/4 cup Ranch Dressing
1/4 cup salsa
8 cups shredded iceberg lettuce

Garnishes:
1 fresh tomato, diced
1-1/2 cups coarsely crushed tortilla chips
1/2 cup Mexican style shredded cheese
Shredded Parmesan cheese

Cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium high heat 5 to 8 minutes or until chicken is cooked through. Add dressing and salsa; stir until well blended. Reduce heat to medium; cook 1 to 2 minutes or until heated through.

Place 2 cups of the lettuce on each of 4 taco cups on salad plates; sprinkle evenly with chips. Top with chicken mixture, cheeses and tomato. Serve warm. Serves: 4.

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