Pat the chicken tenders dry with paper towels and place them in a bowl. Juice the 1.5 limes and pour over the chicken, then sprinkle with the chile lime seasoning, tossing to coat evenly. Let the chicken marinate while you prepare everything else—the lime juice will help tenderize the meat. I always prefer to let it sit for at least 5-10 minutes so the flavors really penetrate the chicken.

While the chicken marinates, prepare all your vegetables: halve the cherry tomatoes lengthwise, dice the red onions, dice the bell peppers, and roughly chop the cilantro (keep them separate). Rinse and drain the canned black beans thoroughly—this removes excess sodium and starch for better texture. If using frozen corn, thaw it; if using canned, rinse and drain it as well. Having everything prepped and ready makes assembly quick and easy.

In a medium bowl, whisk together the Greek yogurt, olive oil, chipotle adobo sauce, chili powder, and the remaining 1/2 cup cilantro (chopped). Squeeze the remaining lime into the dressing and whisk until smooth and well combined. Taste and adjust seasoning as needed. The dressing can be made while the chicken cooks, so set it aside until you're ready to dress the salad.

Heat a large skillet over medium-high heat and add a light coating of oil (about 1 tablespoon). Once hot, carefully place the marinated chicken tenders into the pan—they should sizzle immediately. Cover the pan and cook for 6-7 minutes, then flip and cook covered for another 6-7 minutes until the internal temperature reaches 165°F when checked with a meat thermometer. Remove from heat and let rest for a few minutes before slicing—this keeps the chicken juicy and tender.

Place the spring mix in a large serving bowl or on individual plates. Add the rinsed and drained black beans, corn, bell peppers, red onions, and halved cherry tomatoes in an organized arrangement. Top with the crispy tortilla chips (I use Juanita's for the best crunch—add them right before dressing so they stay crispy). This is your foundation before adding the warm chicken and dressing.

Slice the rested chicken tenders and arrange them on top of the salad base. Pour the chipotle Greek yogurt dressing over the salad, then toss everything together gently to combine, or let each person toss their own plate for customized dressing coverage. Serve immediately while the chicken is still warm and the tortilla chips are crispy.