Preheat the oven to 425°F (220°C). Toss the sliced bell peppers and onion with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer.

Roast in the preheated oven for 18–22 minutes, tossing once halfway, until vegetables are softened and edges are lightly charred. Remove and set aside to cool slightly.

Chicken Fajita

While peppers roast, prepare the chicken: pat chicken slices dry. In a bowl combine 1 tablespoon olive oil, chili powder, 1/2 tsp cumin, smoked paprika, minced garlic, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tablespoon fresh lime juice. Add chicken and toss to coat; let marinate 10–15 minutes if time allows.

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add the chicken in a single layer (work in batches if needed) and cook 3–5 minutes per side until browned and cooked through (internal temperature 165°F / 74°C). Remove to a plate and let rest 3 minutes, then slice into bite-sized strips if not already thinly sliced.

If desired, add the roasted pepper and onion to the skillet for 1–2 minutes to reheat and absorb any chicken juices; toss together and remove from heat.

Creamy Chile-Cilantro Dressing

In a blender or food processor, add mayonnaise, Greek yogurt, packed cilantro, pickled or roasted chiles (or chipotle/adobo to taste), 1 tablespoon lime juice, honey, 1/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper.

Blend until smooth. Add water 1 tablespoon at a time to reach a pourable, creamy consistency (about 1–2 tablespoons). Taste and adjust seasoning, lime or chile level as desired. Refrigerate until ready to serve.

Salad Assembly & Finish

Divide the mixed greens among 4 plates or one large platter (about 1.5 cups greens per serving).

Evenly distribute the shredded carrots and corn over the greens.

Top with warm chicken strips and roasted peppers & onions.

Scatter shredded mozzarella and blue corn chips over each serving for creaminess and crunch.

Drizzle the creamy chile-cilantro dressing over the salads (about 2 tablespoons per serving), or serve on the side.

Garnish with chopped cilantro leaves and lime wedges. Serve immediately so the chips remain crisp.