Season the chicken. Pat the chicken dry and toss with olive oil, taco seasoning, and a pinch of salt. Let it sit for 10 minutes while you prep the veggies. This quick marinade boosts flavor.

Cook the chicken. Heat a skillet over medium-high. Sear chicken 4 to 6 minutes per side, until browned and cooked through (internal temp 165°F). Rest for 5 minutes, then slice or dice.

Make the dressing. In a small bowl, whisk Greek yogurt, zest and juice of 1 lime, a splash of water to thin, a pinch of salt, and a few dashes of hot sauce or a spoonful of salsa. Taste and adjust. You want a tangy, pourable consistency.

Prep the salad base. In a large bowl, combine chopped greens, tomatoes, cucumber, red onion, corn, black beans, and cilantro. Season with a small pinch of salt and a squeeze of lime. Toss to wake up the flavors.

Add the chicken and cheese. Top the salad base with the sliced chicken and sprinkle on the shredded cheese. If using, add a handful of tortilla strips for crunch.

Finish with avocado and dressing. Dice the avocado right before serving and scatter over the top. Drizzle with the yogurt-lime dressing. Give it a gentle toss so everything gets a little coated without bruising the greens.

Serve and adjust. Taste a bite. Add more lime, salt, or hot sauce if needed. Serve immediately, or pack for meal prep with dressing on the side.