Grill the chicken breasts over direct heat at 400ºF for 6 to 8 minutes. Carefully flip the chicken breasts and cook until the chicken reaches 160º F - 165º F when checked with an internal thermometer, about 6 to 8 more minutes. Remove from the grill and let the chicken rest for 5 minutes before slicing.
Arrange salad greens on a large platter or toss into a large bowl. Top with grilled chicken slices, corn, black beans, tomatoes, onion, crushed tortilla chips, and torn fresh cilantro.
Pour salsa into a small cup and place on the platter alongside the salad for serving. Halve the avocado and place alongside the salad, or go ahead and dice and toss into the salad. Slice the lime and squeeze the lime juice over the salad and serve.