Mexican Chopped Salad with Chicken

Season chicken breasts with salt, pepper, and Mexican spices. Heat cooking oil in a skillet over medium-high heat.

Cook chicken for 6-7 minutes per side until golden and cooked through. Remove and let cool, then chop into bite-sized pieces.

Chop tomatoes, red and green peppers, and red onion into small dice. Finely chop the salad greens.

In a large bowl, combine chopped greens, tomatoes, peppers, onion, olives, and shredded cheese.

Make dressing: whisk together mayonnaise, juice from lemons, cooking oil, and condiments to taste.

Add chopped chicken to the salad bowl and toss gently with dressing until well combined.

Divide salad between two plates and serve immediately. Adjust seasoning as needed.