Pat chicken breasts dry and, if thick, slice horizontally to make two thinner cutlets or pound to even thickness (~1/2 inch). In a bowl combine 1 tbs olive oil, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbs lime juice. Rub the spice-lime mixture all over the chicken. Let sit 10–15 minutes (or refrigerate up to 2 hours).

Cook the Chicken

Preheat a grill or heavy skillet over medium-high heat and brush with a little oil or spray. Cook the chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely charred. Remove from heat and rest 5 minutes, then slice thinly across the grain into bite-sized strips.

Cilantro-Lime Dressing

In a blender or food processor combine 1/2 cup Greek yogurt, 2 tbs mayonnaise, 1/4 cup cilantro leaves, 2 tbs lime juice, 1 tsp honey, 1/4 tsp ground cumin, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Blend until smooth. If the dressing is too thick, add up to 2 tsp water, 1 tsp at a time, until desired pourable consistency is reached. Taste and adjust salt, lime or honey as needed. Refrigerate until ready to use.

Salad Base & Assembly

Prepare lettuces: rinse and dry romaine and iceberg. Tear or chop romaine into roughly 1-inch pieces and chop iceberg into bite-sized pieces. Combine in a large salad bowl to yield about 8 cups of mixed greens (use 6 cups romaine + 2 cups iceberg as listed).

Prep vegetables and beans: Halve cherry tomatoes (1 cup). Thinly slice 1/4 cup red onion (about 1/4 small onion). Dice 1 ripe avocado and toss with a squeeze of lime if desired to slow browning. Drain and rinse 1/2 cup black beans. Measure 3/4 cup corn (if using canned, drain; if frozen, thaw). Chop 1/4 cup cilantro leaves (reserve a few for garnish).

Assemble salad: On the bed of mixed greens add the cherry tomatoes, red onion, corn, black beans and diced avocado. Toss gently to combine so avocado doesn't get mashed.

Top and finish: Arrange the sliced grilled chicken over the salad. Sprinkle 1/2 cup shredded cheddar cheese and 1.5 cups slightly crushed tortilla chips over the top. Add pickled jalapeños (2 tbs) if using. Drizzle the cilantro-lime dressing over the salad, or serve dressing on the side. Garnish with remaining cilantro leaves and an extra lime wedge if desired.

Serve immediately so tortilla chips stay crunchy. Leftovers: store salad components separately (chicken refrigerated up to 3 days, dressing up to 5 days, chips separately).