For a sheet pan version of the chicken fajitas - see this recipe here: Sheet Pan Chicken FajitasThe dressing for this salad can be made well in advance. We'll often make it a day or two before if we know we'll be serving this salad.
(This can be done well in advance) In bowl, combine all dressing ingredients: Oil, lime zest, lime juice, garlic, dried oregano, salt and pepper, ginger and ground cumin. Whisk together well, then set aside.
Make the Chicken Fajitas
Make marinade for chicken: In large bowl, combine 1/4 cup (60ml) vegetable oil, garlic, salt, Worcestershire sauce, chili powder, cumin, paprika, sugar and lime/lemon juice.
Add chicken to the marinade, then cover and chill for about 20 minutes.
Cook the chicken: Heat a large skillet on high heat and add 1 Tablespoon of oil. Then add onions cook onions until almost soft. Then add bell peppers. Sear the peppers and onion until slightly charred. Add the minced jalapenos (optional).
Remove pepper and onion mixture to bowl. Put aside.
In same pan, add the marinated chicken. DO NOT add the excess marinade juices because it will make the chicken less charred and crispy. But if you want a more wet fajita mixture, you can add the excess marinade.
Cook chicken until done, then add pepper/onion mixture back into the skillet with the chicken. Cook for 1 more minute or until onions are hot and the mixture is combined well.
Allow the chicken fajitas to cool.
For the Salad
When serving, toss fresh lettuce with cumin lime dressing. Add salad to plate and top off with chicken fajitas and fresh tomato salsa.