Mix all spices, brown sugar, olive oil and lime together in a small bowl.
Slice your chicken breast into to thin slices so you end up with 4-6 thin but wide pieces of chicken breast.
Rub the chicken with the mixture and place in the fridge for at least 20 minutes.
Grill the chicken at 375 for 6 minutes on each side until the internal temperature reaches 160°.
Remove from the grill and let sit for 5 minutes before slicing.
While the chicken is sitting, prep your salad ingredients.
Wash and chop the romaine lettuce. And place into bowls or on plates.
In a small bowl mix taco sauce, greek yogurt and ranch dressing and set aside.
Was the tomatoes and dice them, and place on top of the lettuce.
Drain the olives and slice them and place on top of the salad.
Rinse the canned corn and heat in the microwave for 2 minutes. If using frozen bagged corn heat the corn according to the package and then put on top of the salad.
Rinse the black beans and pour into a bowl and heat in the microwave for 2 minutes and then put on top of the salad.
Peel and slice the avocado and place on top of the salad.
Shred and sprinkle the cheese on top of the salad.
Slice the chicken once fully rested and place on top of the salad.
Drizzle with the homemade taco salad dressing.