In a 9x9 inch baking dish, whisk together the olive oil, lime juice, garlic, cilantro, chili powder, cumin, salt and black pepper.
Place the chicken breasts in the marinade, turning to coat.
Cover with plastic wrap and place in the refrigerator until you’re ready to grill, marinating for at least half an hour and up to 2 hours.
In a small bowl, whisk together mayo, sour cream, ranch seasoning, taco seasoning and lime juice and set aside.
Preheat the grill to medium high heat.
Grill the marinated chicken for 8-10 minutes per side until cooked through. Remove from grill, let it rest for 5-10 minutes, and then dice it up.
Serve the chicken with the rest of the salad ingredients and the dressing. We like to put everything separately on the table, so everyone can build their own salad with the ingredients they like best.
The chicken is best if marinated for at least a half hour and up to two hours. As there is lime juice in the marinade, I don’t recommend marinating for any longer than two hours, as the chicken can start to break down from the acid in the lime juice after that point, and have a mushy texture.