Santa Fe Style tortilla strips and a lime wedgeoptional garnish
In a medium mixing bowl, add the buttermilk, mayonnaise, sour cream, packet of ranch salad dressing mix, fresh lime juice, and fresh chopped cilantro.
Whisk together to fully incorporate all the ingredients. Cover the bowl with plastic wrap and refrigerate for 1 hour while preparing the remainder of the Southwest salad recipe.
Add the boneless skinless chicken breasts to a large, heavy-duty, zip-top bag.
To a small mixing bowl, add the packet of ranch chicken taco seasoning, light olive oil, and water. Stir to combine.
Pour the seasoned marinade over the chicken breasts inside the zip-top bag. Seal the bag, making sure to remove as much air as possible, and place it into the refrigerator to allow the chicken to marinate for 1 hour.
Once your chicken has marinated, you can preheat your outdoor grill to medium-high heat (approximately 425°F to 450°F, depending on how your grill runs).
Grill your chicken breasts for 8 to 9 minutes per side or until the internal temperature reaches 165°F. Remove from the grill and slice each chicken breast into ½-inch thick slices. Try to keep your chicken breast together to transfer it to your salad for a pretty presentation when assembling your salad.
While the chicken is grilling, you can prepare the romaine lettuce, black beans, corn, tomatoes, avocado, and red onion slices. You will need to divide the romaine lettuce equally into 4 large salad bowls.
Top each bowl of lettuce with ¼ cup black beans, ¼ cup corn kernels, ¼ cup sliced tomatoes, a quarter of the chopped Hass avocado, and some red onion slices.
Place one of the sliced grilled chicken breasts onto the top of your salad and garnish your salad with a drizzle of the cilantro-lime ranch salad dressing.
You can add an optional garnish of the Santa Fe-style tortilla strips and a lime wedge to squeeze over the entire salad.