Mesa Chicken Salad

Cook the chicken:

Completely thaw boneless skinless chicken breasts. Thoroughly dry the pieces with paper towels, then toss into a Ziploc bag with a couple Tablespoons of the fajita seasoning. Close the bag and squish the chicken like crazy to distribute the seasoning. Leave for 10 minutes or longer, then sear in a hot skillet with a bit of canola oil. Sear it on both sides, then cover with a lid and cook on low until thoroughly cooked. Let rest on the cutting board for 10 minutes and then slice into ¼” strips.

Prepare the rest of the ingredients. Mix the salad dressing using the last 4 ingredients. Combine everything in a large salad bowl other than the cheese, lime and chips. Slice the lime and put on top of salad as a garnish. People can add the cheese onto their own plate of salad and also crumble chips on top.