Pat the chicken breasts dry with paper towels. In a small bowl, mix 1 tsp salt, 1 tsp black pepper, 1 tbs chili powder, 1 tsp ground cumin, and 1 tsp garlic powder. Rub 1 tb olive oil over the chicken, then evenly coat both sides with the spice mixture.

Cook chicken

Heat a large skillet or grill pan over medium-high heat. When hot, add the chicken and cook 5–7 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and rest on a cutting board for 5 minutes, then slice into 1/2-inch strips or bite-size pieces.

Assemble greens and vegetables

While the chicken rests, place 6 cups mixed salad greens in a large bowl or divide among serving plates. Halve 1 cup cherry tomatoes and add to the greens. Add 1 cup drained corn and 1 oz thinly sliced sun-dried tomatoes. Sprinkle 3 oz shredded pepper jack cheese and 1 cup chopped cilantro over the top.

Add chicken and chips

Arrange the sliced chicken on top of the salad. Sprinkle 1 cup lightly crushed tortilla chips over the salad just before serving to keep them crunchy. Add lime wedges on the side, if using.

Ranch Dressing (Southwest-style)

In a small bowl, combine 3 tbs ranch dressing, 2 tbs plain Greek yogurt, 1 tsp minced chipotle in adobo, 1 tbs lime juice, and 1 tsp honey. Whisk until smooth. Taste and adjust seasoning with a pinch of salt and pepper as needed. If the dressing is too thick, thin with 1–2 tsp water or more lime juice.

Drizzle the dressing over the assembled salad just before serving or serve on the side. Toss gently to combine if desired.