1 tablespoon corn oil
1 pound chicken breast tenders, cut into 1/2 inch cubes
1/4 cup taco seasoning
2/3 cup water
1 package (10 ounces) salad greens
1 can (2.25 ounces) sliced black olives, drained
1 can (14.5 ounces) diced tomatoes, drained
1 cup (4 ounces) cheddar cheese, finely shredded
Heat oil in a skillet over medium-high heat. Add chicken and stir-fry for 5 minutes or until no longer pink. Add taco seasoning and water. Bring to a boil; reduce heat and simmer, uncovered, for 5 to 7 minutes or until sauce is thickened, stirring constantly.
Place salad greens on a platter. Top with chicken, black olives, tomatoes, and cheese. Serve with sour cream, salsa, and tortilla chips, if desired.