Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add ground chicken to hot pan. Break up meat until no pink remains and chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes. While chicken cooks, make salad.

Cut or tear romaine lettuce. Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into ¼" dice. Quarter apple and remove core. Cut into ½" slices. Drain black beans. Halve lime. Cut one half into wedges and juice the other half. Combine sour cream, 1 Tbsp. lime juice and seasoning blend in a mixing bowl. Place corn in a microwave-safe bowl. Microwave until warm, 1-2 minutes. Let cool, 1 minute. Toss or gently combine romaine, corn, and beans in another mixing bowl. Plate dish as pictured on front of card, garnishing salad with tortilla strips and avocado. Squeeze lime wedges over to taste. Serve dressing and apple slices on the side. Bon appétit!