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For the salad:
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1. In a bowl mix together the 2 tablespoons olive oil, lime juice, cumin, chili powder, garlic, garlic powder, onion powder, salt and pepper.
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2. Place chicken breasts in a bowl and pour the marinade over the chicken. Set aside while preparing the rest of the meal.
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3. Heat a cast iron skillet to medium high heat. Add about 1 tablespoon or so of olive oil to the pan. Let the pan heat up for a minute or two.
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4. Once the skillet is heated, sautee the peppers and onion and season with salt and pepper. Cook until vegetables are soft, about 5 minutes.
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5. Remove vegetables to a plate and set aside.
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6. Add chicken to the skillet. Cook 6-8 minutes per side or until cooked through. Remove chicken to a platter and let cool. Remove the cast iron skillet from heat.
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7. Add bell peppers and onions back to the cast iron skillet and coat with the pan drippings.
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8. Once chicken has cooled, slice chicken breasts and mix with the pepper mixture.
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Now make the dressing (the dressing can be made ahead of time and kept in the fridge).
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Cilantro Lime Vinaigrette Dressing:
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Place garlic, lime juice, honey, balsamic vinegar, salt and the cilantro leaves in a food processor; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt and pepper before serving.
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Assemble the salad on top of the greens. For extra deliciousness, add some shredded cheese and sliced avocado to the salad.
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Note: Recipe for the chicken fajitas was inspired by and adapted from Rhonda J's Steak (Or Chicken) Fajitas in food.com. The vinaigrette was inspired and adpated from Lin's Cilantro-Lime Dressing in allrecipes.com.
