Chicken Fajita Salad

Steps

1. 1Sprinkle chicken thighs with taco/fajita seasoning until lightly coated on all sides.
2. 2On the stove, heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add chicken thighs and cook for 3 to 5 minutes per side, until the internal temperature reaches 165°F. If at any time the outside of the chicken begins to cook too quickly and starts to burn, turn the heat down. Once chicken is finished cooking, transfer to a plate and tent with foil to keep warm.
3. 3While your meat cooks, in a second large skillet, heat remaining 1 tablespoon of oil over medium-high heat. Once oil is hot, add bell pepper and onion slices. Sprinkle 1/2 teaspoon of taco seasoning over the top. Cook, stirring occasionally, for 4 to 8 minutes, until edges are lightly browned and vegetables are tender-crisp. Salt and pepper to taste.
4. 4For softer vegetables, turn heat down to medium once the vegetables begin to brown so they don’t burn, and continue to cook until vegetables reach your desired level of doneness. For very soft vegetables, add 1/4 cup of water to the pan at this point, and cook until veggies are soft and water has evaporated, adding more water as necessary.
5. 5Slice cooked chicken thighs into strips or cubes.
6. 6In a small bowl, whisk together first four dressing ingredients and add salt and pepper to taste. If dressing is too thick, add more milk by the 1/2 teaspoon until it reaches your desired consistency.
7. 7Divide lettuce between bowls and top with salad toppings. Pour dressing over the top and enjoy!