In a small bowl, whisk together taco seasoning, salt, lime juice, and olive oil. Place the chicken cutlets in a shallow dish or resealable bag, pour the marinade over them, and let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator).

Heat a grill pan over medium-high heat. Once hot, cook the chicken for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the pan and let rest for 5 minutes before slicing.

While the chicken is cooking, prepare the dressing. In a small bowl, whisk together the sour cream, salsa verde, cilantro, lime juice, and salt until smooth. Adjust seasoning to taste if needed.

To assemble the salad, divide the chopped romaine lettuce evenly among four bowls or plates.

Arrange the avocado slices, diced tomato, black beans, corn, and cilantro in separate sections on top of the lettuce.

Slice the grilled chicken into strips and place it in the center or on one side of the salad.

Drizzle the dressing over the top or serve it on the side. Sprinkle on the crispy tortilla strips. Serve immediately and enjoy!