Layered Mexican Chicken Salad

Cut the chicken tenders crosswise into bite-sized pieces. Sprinkle with the taco seasoning mix.
Heat the olive oil in a non-stick skillet over medium high heat. When the oil is hot, add the chicken and cook, turning occasionally, until cooked through. Set aside.
While the chicken is cooking, prepare the package of couscous according to the box directions. While the couscous is cooking, prep the green onion, fresh tomato, bell pepper, and cilantro.
Into the warm couscous, stir 1/4 cup each of the green onion, tomato, bell pepper, and cilantro. Add the juice of half the lime and the salt. Reserve the remaining lime half for garnish.
Layer the ingredients. If making one large salad, spread the tortilla chips on the bottom of the salad bowl. If using purchased tortilla bowls, warm them according to the package directions and then proceed as follows: Start with a layer of Mexican cheese blend topped with a layer of shredded lettuce and a drizzle of salsa., Add another layer of cheese. a layer of chicken tender bites, and a layer of the couscous mixture. Next, add a layer of cheese, lettuce, and salsa. Top with the remaining chicken.
Garnish with the remaining onion, tomato, bell pepper, and cilantro. Add a few avocado slices if desired. Slice the remaining lime half into wedges and serve on the side.