1-First, mix up your dressing by whisking 1 cup ranch dressing with 2 tablespoons mild taco seasoning in a small bowl; let it chill until you’re ready.

2-Next, cook 2 pounds of boneless, skinless chicken breasts, cut into bite-size pieces, in a large non-stick skillet over medium-high heat for about 12 minutes, adding salt and pepper to taste for that perfect flavor.

3-Then, in a big bowl, toss together 8 cups chopped romaine lettuce, 2 diced Roma tomatoes, 1 cup corn kernels, 4 sliced green onions, 1 can (15 ounces) black beans (drained and rinsed), 1/2 cup shredded mild cheddar cheese, 1/4 cup chopped cilantro, and the juice of 1/2 lime to blend those fresh tastes.

4-Building the Salad: After the chicken cools a bit, add it to your salad mix and gently toss everything with the dressing until it’s evenly coated. Serve it up right away in bowls to keep that crunch from the 1 cup crushed tortilla chips.

5-Gather all ingredients and prep vegetables by rinsing, chopping, and measuring spices for a smooth process.

6-Cook the chicken if needed, seasoning it with cumin, chili powder, salt, and pepper until done in about 15 minutes.

7-Shred or chop the chicken, then combine it with beans, corn, tomatoes, avocado, onion, and cilantro in a bowl.

8-Squeeze lime juice over the mix and adjust seasonings as you go.

9-Let it chill for 15-20 minutes, then serve with optional garnishes.

10-For vegan twists, swap chicken for seasoned tofu.