1Heat oven to 375°F. Cut tortillas into 1/4-inch strips; cut strips into 2-inch pieces. Place in single layer on ungreased cookie sheet. Bake at 375°F. for 6 to 8 minutes or until lightly browned and crisp.
2Meanwhile, in small jar with tight-fitting lid, combine all salad ingredients except lettuce; shake well. In medium bowl, combine lettuce and dressing; toss gently to coat. Arrange on 4 individual plates.
3Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add all chicken ingredients; cook and stir 5 to 7 minutes or until chicken is no longer pink and vegetables are tender. Place 1/4 of warm chicken mixture on each salad; top with tortilla strips.