Combine chicken and enough water to cover in large skillet. Bring to boiling. Reduce heat to low; simmer chicken 8 minutes or until no longer pink in center. Transfer chicken to plate. When cool enough to handle, tear into long shreds.
Combine chicken, tomato, red onion and cilantro in large bowl. Combine oil, lemon juice, shallot, jalapeno, mustard, garlic, salt and pepper in small bowl. Add the oil mixture to the chicken mixture. Spoon onto individual serving plates. Tuck in few tortilla chips. Garnish with cilantro.