2 tablespoons olive oil
1 1/4 pounds boneless skinless chicken breasts, cut into bite-sized pieces
one 1.25-ounce packet taco seasoning, divided (I use reduced sodium, medium heat)
4 cups romaine lettuce
1 or 2 medium tomatoes, diced (I use vine-ripened; Roma or cherry tomatoes may be substituted)
1/2 cup canned corn, drained (fresh or frozen may be substituted)
1/2 cup canned black beans, drained and rinsed
1 medium Hass avocado, peeled and diced
1 cup shredded cheese (I use a monterey Jack and cheddar blend)
1 cup seasoned tortilla chips, crushed (I crush Doritos in my palm)
1/2 cup mayonnaise (lite okay)
1/4 cup sour cream (lite okay, plain Greek yogurt may be substituted)
3 to 4 tablespoons lime juice, or as necessary for flavor and consistency
1/4 cup cilantro leaves, minced
1/2 teaspoon granulated sugar, optional and to taste
To a large skillet, add the olive oil, chicken, evenly sprinkle with 1 heaping tablespoon taco seasoning, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Allow chicken to rest in pan off the heat while you assemble the salad.
To a large platter, add the lettuce, and evenly sprinkle with the tomatoes, corn, black beans, avocado, cheese, tortilla chips, and chicken; set aside.
To a small bowl, add the mayo, sour cream, lime juice, 1 heaping tablespoon taco seasoning, and whisk to combine.
Add the cilantro and stir to incorporate. Add additional lime juice to thin out dressing if desired.
Taste dressing and depending on how much lime juice was used, add sugar to taste. Evenly drizzle dressing over salad. Extra dressing will keep airtight for up to 5 days in the fridge and makes a great veggie dip.