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Southwestern Chicken Salad

My kids ate salad last night!

They don't usually do that.  Like EVER. I was prepared to offer them wraps instead, but they both said they'd do salads.  I was shocked, and then I promptly made them these tasty salads.  And THEY ATE THEM! This is an easy meal, kind of a "semi-homemade"one - quick and easy, and you can customize it to each person's liking, without too much work.

Southwestern Chicken Salad

2 tbsp. olive oil + 1 tbsp.
1 lb. boneless, skinless chicken breast
1/2 tsp. garlic powder
1/2 pkg. taco seasoning (your favorite, or make your own)
Juice of 1/2 lemon (don't use the bottled stuff, ok?)
1/2 c. Ranch dressing (we used a yogurt-based one, for lower fat)
2 tbsp. salsa (your favorite kind) - maybe a little more
Torn lettuce - enough for 1-2 c. per person (I used a bagged mix) 
Tortilla chips (your favorite brand)
Black beans (optional)
1-2 Roma tomatoes, diced (optional)
1 c. corn (optional)
Freshly ground black pepper to taste
1/2 c. Shredded cheddar or Jack cheese

Cut chicken into bite sized pieces.  Place in a gallon-sized freezer bag, and add oil, garlic powder, taco seasoning, and the lemon juice.  Marinate at least 20 minutes (or freeze, and then thaw in the fridge).  Heat 1 tbsp. oil in a skillet, and add chicken.  Cook thoroughly, and then set aside.

In a small bowl, mix Ranch dressing and salsa, set aside.  On 4 plates (or one for each person eating), crunch up a handful of tortilla chips.  Add about 1-2 c. of shredded lettuce on top of the chips, and then add chicken, black beans, tomatoes, corn, cheese, and drizzle with dressing.  Add freshly ground pepper to taste.
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