Rinse romaine lettuce, baby spinach, and red cabbage under cold water. Spin or pat dry. Chop romaine into bite-sized pieces and thinly slice the red cabbage. Combine the romaine, spinach, and cabbage in a large salad bowl.

Prepare proteins and vegetables

If not already cooked, shred rotisserie chicken or grill and slice chicken breasts. Cook bacon until crisp, drain on paper towels and chop. Hard-cook eggs (about 9–12 minutes boiling), cool, peel, and quarter. Drain and rinse black beans. If using frozen corn, thaw or quickly sauté 1 minute in a skillet to warm; otherwise use fresh corn. Halve grape tomatoes, dice cucumber and avocado, and thinly slice red onion.

Dressing

Make the creamy lime dressing

In a medium bowl, whisk together Greek yogurt, sour cream, lime juice, olive oil, honey, ground cumin, smoked paprika, salt, and black pepper until smooth and homogenous. Taste and adjust salt, honey, or lime to balance tang and sweetness.

Assemble Salad

Layer base and toppings

On top of the mixed greens and cabbage in the large bowl, arrange shredded chicken, black beans, corn, halved grape tomatoes, diced cucumber, chopped bacon, quartered eggs, diced avocado, and sliced red onion. Sprinkle shredded cheddar cheese across the top.

Add crunch and dressing

Just before serving, drizzle about half of the dressing over the salad and gently toss to combine, coating ingredients evenly. Add tortilla chip pieces and toss lightly so they stay somewhat intact. Add more dressing to taste (reserve extra for anyone who wants more).

Finish and garnish

Scatter chopped cilantro and pickled jalapeños if using. Serve with lime wedges on the side for extra brightness. Offer remaining dressing separately.

Serving & Storage

Serve immediately so the tortilla chips remain crunchy. Leftovers (without chips and avocado) keep in an airtight container for up to 2 days; add fresh avocado and chips before serving.