Heat skillet. Season the chicken with Chile Lime Seasoning and add the juice of one lime to a pan with the chicken.
While the chicken is cooking, wash and dice the veggies. Rinse and drain the beans. Cook the frozen corn. Dice the tomatoes, red onion, and bell peppers.
Then, prepare the dressing. In a glass measuring beaker or small mixing bowl, combine all Greek Yogurt Chipotle Sauce ingredients. Whisk together until smooth.
Start with the spring mix and build everything on top of that: beans, corns, peppers, red onion, tomatoes, and crushed chips. Slice the chicken into strips (if not already small enough) and add that on top.
Drizzle your Healthy Southwest Salad in the Greek Yogurt Chipotle Sauce, toss and enjoy!