1. Prepare the Chicken and Vegetables for Grilling: Pat the chicken breasts dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil and the fajita seasoning blend, ensuring it’s evenly coated. In a separate bowl, toss the sliced bell peppers and onion with the remaining 1 tablespoon of olive oil, seasoning them lightly with salt and pepper.

2. Preheat Your Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat. You want it hot enough to get a good sear on the chicken and char on the vegetables.

3. Grill the Chicken: Place the seasoned chicken breasts on the hot grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165 F (74 C) and the chicken is cooked through with nice grill marks. Remove the chicken from the grill and let it rest on a cutting board for 5 minutes before slicing it into thin strips. Resting the chicken helps keep it juicy.

4. Grill the Fajita Vegetables: While the chicken is resting, add the seasoned bell peppers and onion to the grill. Cook for 5-7 minutes, tossing occasionally, until they are tender-crisp and slightly charred. They should still have a bit of bite to them.

5. Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, lime juice, apple cider vinegar, honey (or maple syrup), ground cumin, chili powder, salt, and black pepper until well combined. Taste and adjust seasonings as needed.

6. Assemble the Salad: In a large serving bowl, combine the mixed salad greens, halved cherry tomatoes, corn kernels, and chopped fresh cilantro.

7. Add Chicken and Vegetables: Arrange the sliced grilled chicken and the warm grilled fajita vegetables over the salad greens.

8. Dress and Serve: Drizzle the prepared dressing generously over the salad. If using, sprinkle with crumbled cotija cheese. Toss gently to combine all ingredients and serve immediately.