Start by seasoning the chicken breasts with salt, pepper, and taco seasoning. Make sure to coat them evenly for maximum flavor.
Next, sprinkle the all-purpose flour over the seasoned chicken, ensuring each piece is lightly coated. This will help create a nice crust when cooked.
In a large skillet, melt the unsalted butter over medium heat. Once hot, add the coated chicken breasts. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F. Once cooked, remove from the skillet and let it rest for a few minutes before slicing.
While the chicken is resting, chop the romaine lettuce, slice the red bell pepper, and halve the cherry tomatoes. Rinse the corn and black beans in a colander to remove excess salt and liquid.
In a large mixing bowl, combine the chopped romaine, sliced bell peppers, rinsed corn, black beans, and cherry tomatoes. Toss them together gently.
Slice the rested chicken breasts into strips and add them to the salad mixture. Drizzle with Hidden Valley Chili Lime Dressing and toss everything together until well combined.
Divide the salad into serving bowls and enjoy immediately, or refrigerate for later. This salad is best served fresh but can hold up well if stored properly.
