Chicken Fajita Salad

Season both sides of the chicken breasts with fajita seasoning, then set aside.

Heat a flat skillet over medium heat. Add oil and chicken breasts, and cook for about 5 to 6 minutes on each side or until the juices run clear.

Remove the chicken to a waiting plate, and allow to rest for 10 minutes before slicing.

Keep the pan on medium, and add the peppers and onions.

Cook for 3 to 4 minutes, just until the peppers begin to soften and the onions begin to sweat. Remove from pan, and start to assemble the salad.

Place the chopped lettuce into a large serving bowl.

Top with sliced chicken breast.

Next, add the peppers and onions, avocado, and a spritz of freshly squeezed lime juice.

Drizzle the salad with chipotle ranch dressing and serve immediately.

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