• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Core, then cut pepper into 1/4-inch slices.
• Peel, then cut onion into 1/4-inch slices.
• To an unlined baking sheet, add peppers, three-quarters of the onions, half the Mexican Seasoning, half the chipotle powder (use all for 4 servings) and 1/2 tbsp (1 tbsp) oil. Toss to coat.
• Roast in the middle of the oven for 14-16 min, stirring halfway through, until tender and lightly charred.

• Meanwhile, zest, then juice lime.
• Cut tomatoes into 1/4-inch pieces.
• Finely chop remaining onions.
• To a small bowl, add tomatoes, chopped onions, and 1/2 tbsp (1 tbsp) oil.  Season with salt and pepper, then stir to combine. 

• To another small bowl, add sour cream, lime zest and 1/2 tbsp (1 tbsp) water. Season with salt and pepper, then stir to combine. 
• To a large bowl, add lime juice, 1/4 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine

• Pat chicken dry with paper towels, then cut into 1/4-inch thick strips.
• To a medium bowl, add chicken and remaining Mexican Seasoning. Season with salt and pepper. Toss to coat.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp oil, then chicken. Cook for 3-4 min, stirring occasionally, until golden and cooked through.** (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)

• To bowl of dressing, add spring mix. Toss to coat.
• Divide salad betwen plates.
• Top with veggies, chicken, salsa fresca and a dollop of lime crema.
• Sprinkle cheese over top.

If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook pork.