Preheat the oven to 400℉ degrees F or a grill/grill pan to medium-high heat.
Trim the chicken of any fat. Brush the chicken with olive oil and season the chicken breasts evenly with taco seasoning on all sides.
Grill the chicken for 6-7 minutes per side, or until the chicken reaches 165℉ Alternatively bake the chicken for 15-18 minutes, or until the chicken reaches 165℉ or broil the chicken for 4-5 minutes per side, watching closely not to burn.
Once cooked, allow the chicken to rest on a cutting board for 5-10 minutes before slicing it into bite-sized cubes or strips.
Cilantro Lime Dressing
To a small blender or food processor, combine the fresh lime juice, lime zest, olive oil, honey, salt, garlic clove, cilantro, and jalapeno. Blend on high speed until everything is broken down and the dressing is smooth. Add water if, 1 tablespoon at a time, if needed to smooth. Taste and add salt if needed.
For the Southwest Salad
In a large salad bowl or platter, lay out the chopped romaine. Top with the beans, tomatoes, corn, peppers, cheese, and avocado. Top with chicken and serve with the dressing and tortilla chips on the side. Serve immediately for best results.
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Notes
Vegetarian Option: Make this Southwest Salad meatless, by adding more beans and omitting the chicken. Beans: Use any beans you like. Black beans, pinto beans, or red beans all pair well in this southwest-style salad.Salsa Ranch Dressing Option: If you don't like the cilantro lime dressing, make homemade ranch dressing and add 1-2 teaspoons of homemade taco seasoning for a Homemade Southwest Ranch Dressing.Storage: This salad is best served immediately after preparation, as the avocado will brown as it sits. If you happen to have leftovers, store the components of the salad and dressing in individual airtight containers in the refrigerator for up to 3 days. Toss together right before serving.