Heat the olive oil in a large skillet over medium heat. Once it is warmed, add in the chicken strips. Coat the chicken in the oil by stirring it well. Sprinkle with salt and pepper and chili powder. Leave over medium heat, stirring until fully cooked through, about 10 minutes.
Meanwhile, stir ranch dressing and salsa together. Reserve 2-3 tablespoons for the greens.
Once the chicken is cooked pour the dressing/salsa combo over it, stir well and reduce to a low simmer for 5 more minutes. Give it a stir a few times.
Meanwhile, shred your cheese and toss the greens with the reserved dressing.
Build your plate starting with the greens, chips, chicken mixture, and lastly the cheese.
Add any other toppings you enjoy! See notes below for topping ideas.
Video
Notes
Topping ideas
tortilla chips
grated cheddar cheese
sour cream
fresh corn kernels
chopped avocados
torn cilantro
fresh chopped tomatoes
black beans
diced red onion
Storing and reheating
This dish can be prepared ahead of time by cooking the chicken and transferring it to a glass container with a lid. After cooking, let it come to room temperature, close the airtight lid and refrigerate until you are ready to eat. Reheat the chicken mixture in a microwave or a skillet until warmed through then layer the salad.Through trial and error, I've learned not to layer the salad beforehand as the warm dressing will wilt the ingredients. Assemble the salad right before eating for the best taste and texture.