Make two loosely-packed, softball-sized balls out of foil, each about 5-6" in diameter.
Place foil balls on prepared baking sheet and lay a tortilla over each. Lightly coat top sides of tortillas with cooking spray.
Bake in hot oven until golden brown and crispy, 10-12 minutes.
Remove from oven and let cool.
While bowls bake, prepare ingredients.
Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Core tomato and cut into ¼" dice.
Peel husk off corn, rinse, and carefully remove kernels from cob.
Mince cilantro (no need to stem).
Pat chicken breasts dry and, on a separate cutting board, halve lengthwise. Cut halves widthwise into ¼" strips
Cook the Chicken
Place a large non-stick pan over medium-high and add 2 tsp. olive oil.
Add chicken and a pinch of pepper to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer chicken to a mixing bowl and toss with seasoning blend.
Toss the Salad
In another mixing bowl, add romaine, tomatoes, corn, and dressing and toss to combine.
Finish the Dish
Plate dish as pictured on front of card, placing salad in taco bowl and topping with chicken. Garnish with cheese and cilantro. Bon appétit!