Hold romaine heart at root end and chop coarsely.
Halve and peel onion. Slice halves into thin strips. Cut tortillas in half and then into ½" strips. Core tomato and cut into ½" dice. Pat chicken dry and season with a pinch of salt and pepper.

Place onion in a microwave-safe bowl and cover with a damp paper towel. Microwave until softened, 4-5 minutes. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add onions and a pinch of salt to hot pan. Stir occasionally until onions are caramelized, 6-8 minutes. Remove from burner and transfer onions to a mixing bowl to cool. Set aside. While onions cook, cook chicken.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until lightly charred, 3-5 minutes. Then stir occasionally until browned all over and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes. Remove from burner and stir in BBQ sauce. Transfer chicken to a plate. Wipe pan clean and reserve.

Line a plate with a paper towel. Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Working in batches, add tortilla strips to hot pan and fry until golden brown, 1-2 minutes per side. Remove fried tortillas to towel-lined plate.

Add romaine, spinach, cheese, garlic salt, caramelized onions, and tomatoes to another mixing bowl and toss with dressing until combined. Plate dish as pictured on front of card, topping salad with chicken and tortilla strips. Bon appétit!