Sante Fe Chicken Salad

2 Pounds boneless, skinless chicken
1 cup light mayonnaise
1/2 cup nonfat Milk
1/2 t. chili powder
2 T. hot oil
8 cups ice burg lettuce, chopped
8 cups romaine lettuce, chopped
6 green onions chopped
2 large tomatoes, chopped
2 cups shredded lowfat cheddar cheese
1 cup whole kernel corn (canned or frozen)
1 cup kidney beans, drained
1 cup lowfat  Ranch or Sante Fe Ranch Style dressing
1 Cup Corn Chips (baked)
Combine mayonnaise and milk with chili powder. Dip chicken into mixture. Sauté chicken in hot oil. Remove and cut into thin strips. Arrange lettuce on serving plates. Top each with chicken. Top with chopped tomatoes, kidney beans, onions, corn and cheese. Sprinkle with salad dressing. Toss. Top with Corn Chips Serves 8.