1 1/2 pounds sliced chicken breast meat
1 cup chopped onion
1 medium head lettuce
1 large tomato, seeded
1/4 cup chopped green bell pepper
1/8 cup chopped green onion
1/8 cup chopped green bell pepper
1 tablespoon chopped fresh chives
1/8 cup chopped green onions
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
1 stick margarine
1 cup crushed tortilla chips
Place chicken breast meat in a shallow dish or bowl, and cover with lettuce. Cover and refrigerate 4 hours.
Place tomato, green bell pepper, green onion, green bell pepper, chives, green onions and oregano in a large resealable plastic bag. Pour chicken mixture over lettuce, and toss thoroughly. Sprinkle with margarine and top with taco shells. Seal edges of taco shells with a fork.
Heat a large skillet or frying pan over medium high heat.
Dredge chicken in the egg wash. Brush chicken with margarine, then place in pan to heat.
Place potato chips in skillet or drumstick, and cook over medium heat until lightly browned. Drain, and place in bowl.
Place chicken mixture in a large resealable plastic bag. Pour corn salsa over chicken, browning on all sides. Sprinkle with shredded lettuce. Heat tortilla chips in microwave on medium power for 30 seconds, stirring occasionally.