Warm Grilled Chicken Fajita Salad

Begin by heating 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once heated, add the sliced bell peppers and onion. This is a key step since the caramelization of these veggies adds that iconic fajita flavor. Season with some salt, pepper, and fajita seasoning. Cook the vegetables until they are just soft, approximately 5 minutes. Once done, transfer them to a large salad bowl.

In the same skillet, add the remaining olive oil and the chicken breast. Season it with fajita seasoning, salt, and pepper. The chicken should be cooked until it's no longer pink in the middle - this should take around 8 minutes on each side. Once cooked, let it rest for a few minutes before slicing it. Resting the chicken ensures it remains juicy and tender.

While the chicken is resting, you can prepare your dressing by whisking together mayonnaise, honey, lime juice, and taco seasoning in a small bowl. This sweet and sour dressing brilliantly ties all the vibrant flavors of the salad together.

Now it's time to assemble your salad. In your large bowl with the cooked vegetables, add in the salad leaves, cherry tomatoes, black beans, sweet corn, sliced avocado, and shredded cheese. Top it with the sliced grilled chicken and drizzle the dressing all over.