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Sliced breaded chicken breast	Chopped tomato
Salad greens	Chopped onion
Fried tortilla strips	Chopped scallions
Pico de Gallo:
3 tomatoes, chopped	Juice of 1 lime
1/2 red onion, chopped	1 Tblsp olive oil
1/4 cup fresh cilantro, chopped	Salt and pepper
1 clove garlic, minced	1/2 to 1 jalapeno, chopped

Combine Pico de Gallo ingredients; cover and refrigerate for at least 3 hours for flavors to blend. Chicken breast could be baked or grilled. Tortilla strips could be baked instead of fried. Assemble salad on plates; garnish with 1 scoop sour cream, 1 scoop guacamole, and salsa (Pico de Gallo) on the side. Dressing options: Use Litehouse brand Salsa Ranch or Naturally Fresh brand lo-fat/or fat-free Ranch dressing (orange label on the jar), mixed with salsa to desired consistency and flavor. Drizzle over salads. Top with shredded cheese if desired.