With hands crush each bag of chips separately into a shallow dish. In another shallow dish, add 1 cup of flour and in another shallow dish; beat 3 eggs. Dredge chicken strips in flour, then egg and finally into the crushed tortillas. Dredge half the chicken in the spicy chips and the other half into the blue corn chips. Transfer to plate. Sprinkle with Big Daddy seasoning.
In a large skillet over medium-high heat, add oil. Add chicken strips 1 at a time and pan-fry until golden and cooked through, about 3 minutes on each side. Remove from pan onto a plate and reserve.
In a large bowl, toss together lettuce, field greens, beans, plum tomatoes, Cheddar, avocados, jalapenos and fresh cilantro. Top with cooked chicken and peppercorn dressing.
In a large bowl, mix ingredients together.
Recipe courtesy of Aaron McCargo, Jr.