1 cup cooked corn kernels (can use frozen, canned, or fresh)
1 cup sliced cherry tomatoes, sliced in half
1 medium avocado, sliced or diced
2 cups tortilla chips, lightly crushed
1 lime, cut into wedges
Mix dressing. In a small bowl, combine ranch dressing and taco seasoning. Whisk until smooth and set aside in the refrigerator.
Preheat the grill to medium high heat. Season chicken with olive oil, sea salt, and black pepper. Grill over direct flames about 4-6 minutes per side, or until it reaches an internal temperature of 165 degrees F. Let rest for about 5 minutes, then slice against the grain.
Layer mighty spring mix greens onto salad plates. Top with sliced chicken, shredded cheese, black beans, corn, tomatoes, avocado, and tortilla chips. Drizzle with taco ranch dressing and serve with lime wedges.