Southwest Chicken Salad with Tajín-Lime Dressing

Marinate the Chicken:
Whisk together olive oil, Tajín seasoning, lime juice, minced garlic, salt, and pepper in a bowl. Add the chicken breasts, ensuring they're well coated with the marinade. Cover and refrigerate for at least 30 minutes, preferably 2 hours.
Grill the Chicken:
Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked through and nicely charred. Let it rest for a few minutes, then slice thinly.
Prepare the Tajín-Lime Dressing:
In a small bowl, whisk together all the dressing ingredients. If the dressing is too thick for your liking, you can whisk in a little water, a teaspoon at a time, until you reach the desired consistency.
Assemble the Salad:
Combine mixed greens, cherry tomatoes, avocado slices, black beans, corn, red bell pepper, red onion, and cilantro in a large serving bowl. Toss gently to mix.
Arrange the sliced grilled chicken on top. Sprinkle with crumbled queso fresco and tortilla strips.
Serve:
Drizzle the Tajín-lime dressing over the salad just before serving. Toss lightly to ensure everything is evenly coated.