Pat your diced chicken dry with paper towels, then toss it with the taco seasoning and a pinch of salt. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once it shimmers, add the chicken and cook for 10-12 minutes, stirring occasionally, until the internal temperature hits 165°F and the edges turn golden brown.

While the chicken cooks, grab a large bowl and add your shredded romaine lettuce. I personally like to massage the lettuce a tiny bit so it softens up just slightly and holds the dressing better.

Once the chicken is done, push it to the side of the skillet and let it rest for 2 minutes. This keeps it from drying out when you transfer it to the salad bowl.

Add the corn and black beans to your lettuce bowl, then toss in the diced avocado and tomato. Don't add the avocado too early or it'll get all brown and mushy—seriously, I learned this the hard way after bruising a perfectly good avocado.

Whisk together the lime juice, sour cream, and any remaining seasonings in a small bowl. This creates your creamy lime dressing that makes the whole thing come together perfectly.

Pour that lime dressing over the salad and toss everything until it's well coated. Add the cooked chicken on top, then scatter your red onion and fresh cilantro over the whole thing.

Just before serving, sprinkle the crushed tortilla chips and cheese over the top. The chips stay crispier this way, and trust me, texture matters with this taco salad recipe.