If you do not have cooked chicken, season 2 boneless skinless chicken breasts lightly with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then dice or shred into bite-sized pieces. Allow to cool slightly.

In a large bowl, combine 6 cups mixed salad greens, diced chicken (2 cups), shredded cheddar (3 oz), diced Roma tomatoes (2), thinly sliced red onion (1/4 cup), and diced red bell pepper (1/2 cup). Toss gently to combine.

Season the assembled salad lightly with the remaining 1/4 tsp salt and 1/8 tsp black pepper. Add chopped cilantro (2 tbsp) if using and toss briefly.

Just before serving, sprinkle 1 cup tortilla strips over the top for crunch and arrange lime wedges on the side.

Chipotle Ranch Dressing

In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream (or Greek yogurt) until smooth.

Add 1/4 cup buttermilk (or milk) and 1 tablespoon minced chipotle pepper plus 1 teaspoon adobo sauce. Whisk to combine and reach a pourable consistency. Add more buttermilk or milk 1 teaspoon at a time if too thick.

Stir in 1 tablespoon fresh lime juice, 1 minced garlic clove, 1 tablespoon chopped cilantro, 1/4 tsp dried dill, 1/4 tsp dried parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust heat/salt by adding more minced chipotle or adobo if desired.

Cover and refrigerate the dressing at least 15 minutes to let flavors meld (up to 24 hours). Stir again before serving.

To serve, drizzle desired amount of chipotle ranch over the salad or serve on the side. Squeeze a lime wedge over salad for extra brightness.