Nacho Salad

Nacho Salad
Serves 3

1 large chicken breast (boneless skinless) 
1 lime 
Salt
Garlic powder 
4 cups ice burg lettuce - chopped 
1/2 bag approx 18-20 chips tortillas restaurant style
3/4 cup shredded marble cheese - plus more for topping 
1/2 red pepper
1/2 cup red onion
1/4 cup green onion
1/2 cup slices black olives
1/2 cup chopped tomato 
3/4 cup salsa 
​3 tortilla shells 

Dressing: 
1/4 cup Frank’s hot sauce 
1/8 cup Catalina dressing
1/4 cup veg oil
1/8 cup honey
1/2 tsp sugar 

Slice chicken and fry in greased frying pan. Sprinkle with garlic powder, sea salt, paprika and cayenne pepper and squeeze juice from 1/2 lime. Add a tiny bit of salsa to add moisture.

On a large cookie sheet add a flat layer of tortilla chips (18-20 chips)and add half of cooked chicken (chopped), red peppers, red onions, green onions, tomato, black olives and 3/4 ups cheese. Spread evenly over chips. Cook in 375 degree oven approximately 20 mins or until cheese is fully melted and Chips are somewhat crispy/browned. 
Take out of oven and pour into a large bowl and mash with potato masher until chips (nacho mixture) are smaller than bite-size. Add remainder of red pepper, tomato, onion, black olives, and salsa to nachos. And mix together. And 4 cups of chopped iceberg lettuce. Add half of dressing. And mixed together. Pour onto plates (or in your own tortilla bowls) and add more shredded cheese and add the remainder of chicken, sprinkle with other half of lime and drizzle with dressing. 

To make tortilla bowls: 
Using a small round(approx. 5 - 6 inches) oven safe pan. Spray with cooking spray and add tortilla in to pan using pan to help hold sides up. Then Spray tortilla with cooking spray and bake in oven at 375 degrees for approx. 15 min (until hardens and edges are crispy