2 chicken breasts
1/2 tsp. cayenne pepper
1/2 - 1 tsp. cumin
1/2 c. olive oil
1 1/2 c. pineapple juice
1 c. taco chips, crushed
1 c. shredded cheese
1 head green lettuce
3 green onions
3 cloves garlic
1 tomato
2 tbsp. wine vinegar
1/2 c. mixed nuts

1. Cut chicken into bite size pieces and saute with 2 tablespoons olive oil and 1 clove garlic.

2. Add 1/4 - 1/2 teaspoon cayenne and cumin; saute until chicken is cooked. Refrigerate when cooled.

SALAD DRESSING:

Mix:

1/2 c. olive oil
1 1/2 c. pineapple juice
2 cloves garlic
1/2 tsp. cumin
1/4 tsp. cayenne
2 tbsp. wine vinegar

To serve toss chicken with lettuce, chopped green onions, nuts, tomatoes, cheese and toss. Sprinkle with crushed taco chips.