Chicken Tortilla Salad - cooking recipe

Ingredients

Salad
2 boneless skinless chicken breasts
2 heads romaine lettuce, washed and cut into bite-size pieces
1 cup tortilla chips, crumbled
1/2 - 1 cup pumpkin seeds
1/2 - 1 cup queso fresco or 1/2-1 cup feta cheese, crumbled
1 -2 avocado, cubed
Cilantro Dressing
1 1/3 cups sour cream
3/4 cup mayonnaise
2/3 cup cilantro, diced
1 (1 ounce) package ranch dressing mix
1 (4 ounce) can green chilies or 4 tablespoons salsa verde
2 garlic cloves

Preparation

Cook chicken breasts 10-12 minutes, or until cooked through (can be pan-fried or boiled). Cut cook chicken into bite-sized pieces.
Place all dressing ingredients in blender, and process until smooth.
Place salad ingredients in a large serving bowl, and immediately before serving toss with dressing, starting with 1 cup and adding more dressing as needed.