Chop chicken breasts into smaller pieces.

Cook chicken breasts in a pan until no longer pink.

Add taco seasoning to the cooked chicken with 1/4 cup water.

Simmer the chicken mixture for 15 minutes to allow the flavors to meld.

Let the chicken cool slightly.

Drain the can of peaches, reserving the juice for later use.

Chop the drained peaches into bite-sized pieces (or use three fresh, ripe peaches).

In a separate bowl, combine the chopped peaches, chopped cilantro, lime juice, and hot sauce.

Stir the peach mixture gently to combine.

Set aside the peach mixture.

Place baked corn tortilla chips in the bottom of a large casserole dish or lasagna pan.

Layer chopped lettuce, chopped onions, chopped tomatoes, and sliced avocado on top of the tortilla chips.

Add the cooked and seasoned chicken over the vegetables.

Top with shredded cheddar cheese, the peach mixture, sour cream, and salsa.

Use a spatula to serve the salad, ensuring you get some of the chips from the bottom.

Optionally, top with your favorite salad dressing if desired.