Ingredients

• 1 lime , juiced
• 2 tablespoons olive oil
• 0.5 teaspoons chili powder
• 0.5 teaspoons cumin
• salt and ground black pepper to taste
• 2 large skinless , boneless chicken breasts
• 4 cups torn romaine lettuce
• 2 cups mixed baby greens
• 2 cups corn kernels
• 1 cup shredded sharp Cheddar cheese
• 0.5 cups canned black beans , rinsed
• ½ cucumber , diced
• 0.5 cups ranch dressing
• 0.75 cups chunky salsa
• 1 tablespoon finely chopped cilantro
• 1 cup crushed taco chips

Instructions

1. 1 Mix lime juice, olive oil, chili powder, cumin, salt, and black pepper together in a resealable plastic bag along with the chicken breasts. Marinate in the refrigerator at least 1 hour to overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Cook chicken on the preheated grill until juices no longer run pink, about 5 minutes per side. Allow to cool for about 5 minutes; roughly chop and refrigerate.
4. 4 Toss romaine lettuce, baby greens, corn, Cheddar cheese, black beans, and cucumber together in a large bowl. Set aside.
5. 5 Mix ranch dressing, salsa, and cilantro together in a small bowl. Pour dressing over salad and toss gently. Sprinkle salad with crushed taco chips and diced chicken and serve immediately.

Nutrition per serving