Start by combining your shredded lettuce and mixed greens in a large bowl. Toss them together gently so everything gets distributed evenly. You want a good base before adding the rest of your toppings for this chicken taco salad recipe.

Scatter your diced cooked chicken across the greens. If you don't have pre-cooked chicken, rotisserie works amazing and saves you time. I usually grab one from the grocery store because frankly, it's more flavorful than what I roast at home.

Add your black beans and corn kernels to the bowl next. These give you that hearty, filling quality that makes this salad actually stick with you. The combination of beans and veggies is what keeps you satisfied until dinner.

Slice your avocado and arrange the pieces on top. Do this step last before serving so the avocado doesn't brown. I learned this the hard way after my first batch looked pretty sad by lunchtime.

Sprinkle the shredded cheddar cheese all over everything. The cheese melts slightly into the warm chicken and tastes incredible. Don't go light on this part—it's flavor gold.

In a tiny bowl, whisk together lime juice, olive oil, cumin, chili powder, and salt. This becomes your homemade dressing that's way better than bottled stuff. I promise it takes 30 seconds and tastes restaurant-quality.

Drizzle your lime dressing over the salad, scatter tortilla strips on top right before eating, and add a spoonful of salsa if you like it. Toss gently and serve immediately so nothing gets soggy. The tortilla strips are the last thing you add because they're the texture keeper.