Cook chicken breast in skillet with butter. Then add taco seasoning packet and sauté. Remove when thoroughly cooked. Tear dandelion greens into large pieces. Place into a mixing bowl and add onion, olives, and tomatoes. Toss. Add cooked chicken. In a medium serving bowl, layer chips on the bottom and on sides. Pour the mixture over the chips. Garnish with the cheese and salsa. Serves 4-6 people.