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.
Preheat an outdoor grill for medium heat and lightly oil the grate.
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.
Toss romaine lettuce, baby greens, corn, Cheddar cheese, black beans, and cucumber together in a large bowl. Set aside.
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.
To save time, cook the chicken ahead of time -or if you are really in a pinch, use a rotisserie chicken, remove skin and fat, and tear into bite-sized pieces. You can also purchase prepackaged, washed, and torn lettuce to save time.
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