Cut the chicken breast into 1/2 inch cubes and slice the bell pepper and onion.

Heat a medium skillet over medium-high heat. Add 2 tablespoons of canola oil. When it begins to shimmer, add the vegetables and season with salt & pepper. Cook, stirring often, until the peppers begin to bend easily.

Add 2 tablespoons of lime juice and 1/4 cup of the fajita seasoning. Mix everything well and cook for another 2 minutes. If the vegetables look dry, add a little water so the seasoning coats everything.

Remove the vegetables to a plate and cover with foil to keep warm. This will also help them cook a little more.

In the same pan, add the remaining 2 tablespoons of canola oil. Add the chicken and season with salt and pepper. Cook until the chicken is done, about 5-7 minutes, being careful to not overcook.

Add the remaining 2 tablespoons of lime juice and 1/4 cup of fajita seasoning. Stir the chicken to completely coat it all. Add some water if the seasoning looks dry.

Remove the chicken to a plate and allow it to cool as you build your salad.

In a bowl, add about 1/4 cup of lettuce. Then add some corn, pico de gallo, bell pepper and onion mix, and chicken. Top with fresh avocado, cheddar cheese, sour cream, and fresh cilantro leaves. Enjoy!