• • 1 ½ lbs boneless, skinless chicken breasts
  • 2 tablespoons olive oil (divided)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 red onion, thinly sliced
  • 6 cups romaine or mixed salad greens
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

For the Fajita Seasoning:

• • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne (optional)

For the Lime Vinaigrette:

• 3 tablespoons olive oil
• Juice of 1 lime
• 1 teaspoon honey
• 1 clove garlic, minced
• Salt and pepper to taste