Tex Mex Taco Chicken Salad with Ranch and Crunchy Tortilla Strips

Ingredients

• 3 cups (420 g) cooked chicken breast, shredded or diced
• 8 cups (300 g) chopped romaine lettuce, washed and dried
• 1 1/2 cups (225 g) cherry tomatoes, halved
• 1 cup (165 g) sweet corn, drained canned or thawed frozen
• 1 1/2 cups (255 g) canned black beans, rinsed and drained
• 1/4 cup (35 g) thinly sliced red onion
• 3 green onions, thinly sliced
• 1/2 cup (55 g) shredded cheddar cheese
• 1/4 cup chopped fresh cilantro, optional
• 1 cup (40 g) crunchy tortilla strips or crushed tortilla chips
• 1/2 lime, cut for squeezing
• 3/4 cup (180 ml) ranch dressing
• 1 1/2 tablespoons taco seasoning
• 1 tablespoon fresh lime juice, plus more to taste