Ingredients:  2 cups Chicken strips (1/2 X 2 inch – Baked, grilled, fried or roasted chicken breast), 1 cup chopped tomatoes, 1 cup chopped yellow onion, 1/2 cup chopped cilantro, 1 lime, 1 romaine lettuce, 2 cups crushed tortilla chips (Not finely crushed) and ranch dressing.  In a small bowl, combine tomatoes, onions and cilantro.  Squeeze the lime over the mix and add 2 pinches of kosher salt.  Mix and set the salsa aside.  Cut up the lettuce in 1/2 inch strips, wash to clean and put in a bigger bowl.  Put in 1/4 cup ranch dressing (Depending on the size of the lettuce you may need less or more.  But use enough to coat the lettuce lightly).  Add the chicken strips and drizzle a bit more ranch to very lightly coat the chicken.  Add the salsa, and mix everything together.  Before serving, add the crushed tortilla chips and mix/toss.  Serve and enjoy!  This goes great with the garlic cheese bread.

The picture shown is a variation of this recipe.  The ranch dressing was blended with pico de gallo instead and was served without the tortilla chips because of this no carb diet I’m on.  I bought an 8 ounce tub and slowly added the ranch dressing (about 1/2 a cup).  I used a whole roasted lemon pepper chicken, de boned and cubed the meat.  I cut 2 whole romaine lettuce in 1 inch strips.  Cut up a lemon into 8 wedges.  I put all the ingredients in its own bowl and set up the assembly line.  Took less than 10 minutes to prepare, made 10 servings.