A vibrant and flavorful salad combining seasoned chicken, fresh greens, and a zesty dressing.
Season the chicken breasts with salt, pepper, cumin, and chili powder evenly on both sides.
Ensure the spices are evenly distributed for consistent flavor.
Heat a large nonstick skillet over medium-high heat and cook the chicken with half of the salsa until fully cooked, about 8 minutes.
Flip the chicken halfway through cooking to ensure even doneness.
Slice the cooked chicken into bite-sized pieces.
Let the chicken rest for a minute before slicing to retain its juices.
In a large mixing bowl, combine the salad greens, shredded cheese, and sliced chicken.
Toss gently to avoid bruising the greens.
Add the remaining salsa and ranch dressing to the salad and toss until evenly coated.
Adjust the amount of dressing to your preference.
Top the salad with crushed tortilla chips just before serving.
Add the chips right before serving to keep them crunchy.
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