Pre-heat oven to 350 F.

Brush chicken breast with 4 tablespoons olive oil (approximately 1 tablespoon per chicken breast). Rub each with 1 tablespoon taco seasoning. Set aside.

Brush both sides of whole wheat tortillas with olive oil (you only need a little – 1 tablespoon should be enough for all 4 tortillas). Place tortillas in the oven and bake for 10 minutes, until crispy and golden.

While tortillas are in the oven, grill chicken on a grill pan over high heat for about 4-5 minutes per side.

In a blender, add avocado, lime juice, remaining 4 tablespoons olive oil, minced garlic, salt and pepper. Blend until a creamy consistency is reached, adding water as needed.

When tortillas are done and have cooled slightly, break apart in pieces.

When chicken is cooked through and has cooled slightly, cut into slices.

Assemble salads: add romaine, tomatoes, seasoned chicken and crushed tortilla chips. Top with avocado dressing.