Chicken Fajita Salad

This is a WW recipe from "Take-Out Tonight." What caught my eye was all the fresh veggies, plus chicken, and a sassy new vinaigrette that I hadn't tried before. This dish really could not be easier to make. It's packed full of flavor -- tangy, sweet, and spicy all in the same bite. One of the best salads I've made in a while, for sure.

Ingredients

• 1/2 cup jarred salsa
• 1/4 cup chopped red onion
• 2 Tablespoons chopped cilantro
• 1 Tablespoon fresh lime juice
• 1 Tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 2 chicken breasts, boneless and skinless
• 1 Tablespoon Cajun seasoning
• 4 cups mixed salad greens (I used 1 bag of salad)
• 1/2 red pepper, thinly sliced
• 1/2 yellow pepper, thinly sliced
• 1 tomato, chopped
• 1/2 avocado, peeled and chopped
• a few slices of red onion

Directions

1. To make the vinaigrette, puree the salsa, onion, cilantro, lime juice, vinegar, mustard, and salt in a food processor or blender. Transfer to a bowl; set aside.

2. Sprinkle both sides of chicken with Cajun seasoning. Heat a medium nonstick skillet over medium-high heat. Add oil, then the chicken and cook until brown, about 4-6 minutes on each side. Transfer to a cutting board and let stand 5 minutes. Then slice into 1/2 inch thick strips.

3. Place the salad greens and bell peppers in a large bowl. Top with chicken strips, tomato and avocado. Pour vinaigrette over everything and toss to combine.