Cook the Chicken: Preheat your oven to 375°F (190°C) if baking. Season the chicken breasts with salt and pepper. Bake or grill the chicken breasts until cooked through (internal temperature should be 165°F or 74°C). Set them on a cutting board and let cool for 5-10 minutes.

Chop and Season: Chop the cooled chicken into bite-sized pieces. Add the chicken to a large frying pan over medium heat. Sprinkle with the taco seasoning packet and add water according to the package directions. Stir and cook until the chicken is well coated and heated through.

Prepare the Vegetables: While the chicken is cooking, prepare the salad ingredients. Chop the iceberg and romaine lettuce, halve the grape tomatoes, dice the avocado and toss it in lime juice to prevent browning, shred the cheddar cheese, and chop the red onion.

Build the Salad: In large salad bowls, create a bed of chopped lettuce. Top with the cooked chicken, grape tomatoes, diced avocado, shredded cheddar cheese, and chopped red onion.

Add Dressing and Toppings: Drizzle your favorite dressing (oil & vinegar or ranch) over the salad. Add a dollop of sour cream and a handful of crushed tortilla chips for crunch.

Serve Immediately: Serve the Chicken Taco Dinner Salad immediately while the chicken is still warm. Enjoy the blend of fresh, crunchy, and savory flavors.