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Goblin's Taco Chicken Salad

1 pound boneless skinless chicken breasts, cut into strips
1 cup tomato-based salsa - divided use
1 (16-ounce) bag salad greens
1 to 2 cups shredded cheddar cheese
3/4 cup ranch dressing
Stuffed green olives
Rectangle shaped tortilla chips
Sour cream

1. In a large nonstick skillet, cook chicken in 1/4 cup of salsa over medium-high, stirring occasionally, for 10 minutes or until chicken is cooked through.
2. Toss chicken with the greens and cheese in large bowl.
3. Mix together the remaining 3/4 cup salsa and dressing; pour over salad and toss lightly.
4. Spoon salad evenly onto 6 plates and decorate each serving with olives for "eyes," tortilla chips for "tombstones" and dollops of sour cream for the "ghosts."

Makes 6 servings.

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