1. For the Dressing: Combine all ingredients, except oil in blender and blend on low speed for ten seconds. 2. Slowly drizzle olive oil into blender on low speed. Chill for at least an hour. 3. In the meantime, chop all vegetables. Set aside. 4. For the Chicken: Heat skillet on medium high and add butter or olive oil. Generously rub fajita seasoning over both sides of chicken. Put in hot pan and cook until no longer pink and juices run clear. Remove from heat. NOTE: Chicken may be grilled instead of pan-fried. 5. Assemble the salad in a large bowl or dinner plate starting with the romaine, then the fajita chicken and ending with the chopped vegetables. Finish off with any of toppings desired. Drizzle over all with Chipotle Honey Dressing. ---------------------------------------------------------------------------
Nutrition
Ingredients
