Season the chicken breasts with taco seasoning. Heat the butter in a skillet over medium heat, then add the seasoned chicken. Cook for about 6-7 minutes on each side until the chicken is cooked through and has a golden color. Use a meat thermometer to ensure it reaches an internal temperature of 165°F.
Add the shucked corn to the skillet for the last few minutes of cooking to lightly char it, enhancing its sweetness and flavor. Remove the chicken and corn from the skillet and let them cool slightly.
Chop the Romaine lettuce, dice the tomatoes, cube the avocados, and chop the cilantro while the chicken and corn are cooling.
In a large mixing bowl, combine the shredded Romaine, diced tomatoes, corn, cubed avocados, and chopped cilantro. Slice the cooked chicken into strips and add it to the bowl. Sprinkle the shredded Mexican cheese on top.
Drizzle your favorite dressing over the salad. Toss everything gently to combine, ensuring each ingredient is coated with the dressing. Top with crispy tortilla strips for that perfect crunch.
