1 lb. boneless skinless chicken breasts, cut into thin strips
1/4 cup Kraft Rancher's Choice Dressing
1/4 cup salsa
8 cups shredded iceberg lettuce
1-1/2 cups lightly crushed tortilla chips
1/2 cup Cracker Barrel Shredded Tex Mex Cheese
Cook and stir chicken in large nonstick frying pan sprayed with cooking spray on medium-high heat 5 to 8 minutes or until chicken is cooked through. Add combined dressing and salsa; stir until well blended. Reduce heat to medium; cook 1 to 2 minutes or until heated through. Place 2 cups of the lettuce on each of 4 salad plates; sprinkle evenly with crushed chips. Top with chicken mixture and cheese. Serve warm.