For the Chicken:

1. Heat butter and olive oil in a large skillet over medium-high heat.

2. Season the chicken breasts with taco seasoning and salt on both sides.

3. Cook the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

4. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

For the Salsa Ranch Dressing:

1. In a small bowl, whisk together salsa, sour cream, ranch dressing, lime juice, and cilantro until smooth and combined.

2. Taste and adjust the seasoning by adding more lime juice or cilantro, if desired.

For the Salad:

1. In a large bowl, combine the romaine lettuce, diced roma tomatoes, chopped green onions, corn, black beans, and sliced olives.

2. Add shredded cheddar-jack cheese and diced avocado, then toss gently.

3. Arrange sliced chicken on top of the salad.

4. Sprinkle crushed tortilla chips or tortilla strips for added crunch.

To Serve:

1. Drizzle salsa ranch dressing over the salad or serve it on the side.

2. Garnish with lime wedges for extra freshness.