1 to 2 lbs. boneless chicken breast or thighs, skinned and cut into strips
1/2 c. Red Salsa
1 1/4 tsp. seasoned salt, divided
2 tbsp. vegetable oil
1 lb. pkg. spaghetti, broken in half, uncooked
2 (16 oz.) cans pinto or kidney beans, drained
1 lg. tomato, seeded and chopped
1/2 c. sliced green onions
1/2 c. sliced pitted ripe olives
1/2 c. shredded Cheddar cheese
1/2 c. shredded Monterey Jack cheese
1 1/4 c. sour cream
1/3 to 1/2 c. Red Salsa
3 c. torn lettuce
2 crushed Nacho chips

In medium bowl, combine chicken, 1/2 salsa and 1/4 teaspoon seasoned salt; mix well. Marinate in refrigerator 1 hour. In medium skillet, heat oil. Add chicken mixture. Cook until chicken is cooked through; cool slightly. Prepare spaghetti according to package directions; drain. In large bowl, combine spaghetti and chicken mixture; toss to coat. In small bowl, blend sour cream, 1/2 cup Salsa and remaining 1 teaspoon seasoned salt. Add spaghetti mixture; toss to coat. Cover; chill thoroughly. Before serving, add lettuce; toss to mix. Serve on lettuce lined platter topped with Nacho chips. Refrigerate leftovers.