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Blackened Chicken Tortilla Salad

1/2 head iceberg lettuce
1/2 fresh tomato, diced
2 ounces grated Colby cheese
1/2 avocado
4 ounces Ranch Salsa (1/2 Ranch dressing, 1/2 salsa)
2 flour tortillas
1 chicken breast, cut into strips
1 tablespoon blackening spice (Cajun spice)
1 ounce sour cream
1 ounce salsa

Chop lettuce, diced tomato, avocado and set aside.

Heat cast iron skillet or sauté pan.

Toss together lettuce and ranch salsa and place in a large bowl. Top lettuce with Colby cheese, tomato and avocado.

Heat flour tortillas on hot skillet, then roll or quarter fold them and place next to salad bowl.

Season the chicken strips with Cajun spice and blacken them. Place on top of salad and garnish with sour cream and salsa.