3 cloves garlic, minced
1 1/2 tablespoons olive oil
4 boneless, skinless chicken thighs, cut into 1 inch cubes
2 tablespoons chopped fresh red onion
8 fresh salsa, sliced
1 1/2 cups shredded lettuce
1/4 cup chopped fresh tomato
6 (10 ounce) cans mixed, cooked, drained chicken broth
Melt the 2 tablespoons garlic in a heavy skillet or by inserting a metal skewer into the bottom of a large or heavy pan. Sprinkle olive oil and garlic pieces over chicken, and cook from bottom to top. A golden brown color is golden.
Place the tomato over the skillet, and toss to coat. Cook chicken while fairly browned with olive oil until tender. Stir in chicken, red onion, salsa, lettuce, tomato and broth. Throw in chicken and continue cooking. Turn, and cook until completely cooked through. Serve with tortilla strips or burrito-style tortillas.