Southwest chicken salad

Like most of my recipes, this is a mutt of a recipe that I ate at someone else's home, but had to adapt the ingredients for what happened to be in my fridge. Feel free to do the same to this recipe!  I've got to add that this is one of my first recipes of the year that uses my new herb/veggie garden.  The lettuce and cilantro that you see here have been grown in my own potted patio garden!

Ingredients:
1 chicken breast
3/4 cups salsa
1/4 tsp cumin
1/4 tsp chili powder
1/2 head romaine lettuce
1/2 cup grated cheese
cilantro as desired
olives as desired
ranch as desired

Directions:
1. Thaw and drain excess fluid from chicken. 
2. Place in crock pot with salsa, cumin, and chili powder on high for 45 minutes (or until chicken is cooked through).
3. Shred chicken in crock pot, allowing chicken to absorb salsa marinade.
4. Chop lettuce and cilantro, spread on two plates.
5. Add cheese, crock pot chicken, olives and ranch.

Serves:
Assemble large salad on two plates: 2 servings.

Time to table:
(Not including crock pot cook time) 15 minutes.  (Including crock pot time) 1 hour.