2 lb. boneless chicken breast, cubed
1/2 c. chopped jalapeno peppers
1 green onion
2 tbsp. butter
2 (8 oz.) whipped cream cheese
1 can diced tomatoes
1/2 c. salsa
1/2 tsp. salt
1 c. (4 oz.) shredded Monterey Jack cheese
1 can sliced ripe olives
3 c. crushed tortilla chips
shredded lettuce

In large skillet, sauté 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.

Serves 6.