- 2 pounds skinless, boneless chicken breasts
- 1/2 cup chopped jalapeno pepper
- 1 green onion, sliced
- 2 tablespoons butter
- 2 (8 ounce) cartons Lucerne Whipped Cream Cheese Spread
- 1 (14.5 ounce) can diced tomatoes
- 1/2 cup salsa
- 1/2 teaspoon salt
- Shredded lettuce
- 1 cup shredded Monterey Jack cheese
- 1 (4 ounce) can sliced ripe olives, drained
- 3 cups crushed tortilla chips
- In a large skillet, saute the chicken, jalapenos and onion in butter until chicken is no longer pink.
- Add the cream cheese, tomatoes, salsa and salt; stir until blended. Serve over lettuce; sprinkle with cheese, olives and tortilla chips.