Chicken Taco Dinner Salad

• 1 lb. boneless skinless chicken breasts, cut into thin strips
• 1/4 cup Kraft Rancher's Choice Dressing
• 1/4 cup salsa
• 8 cups shredded iceberg lettuce
• 1-1/2 cups lightly crushed tortilla chips
• 1/2 cup Cracker Barrel Shredded Tex Mex Cheese

1. Cook and stir chicken in large nonstick frying pan sprayed with cooking spray on medium-high heat 5 to 8 minutes or until chicken is cooked through.
2. Add combined dressing and salsa; stir until well blended.
3. Reduce heat to medium; cook 1 to 2 minutes or until heated through.
4. Place 2 cups of the lettuce on each of 4 salad plates; sprinkle evenly with crushed chips.
5. Top with chicken mixture and cheese.
6. Serve warm.

boneless skinless chicken breasts, salsa, shredded iceberg lettuce, tortilla chips, cheese

Taken from www.kraftrecipes.com/recipes/chicken-taco-dinner-salad-88441.aspx (may not work)