Creamy Tex-Mex Chicken Salad

• Quarter lime. Trim and discard root end from lettuce; roughly chop leaves. Dice tomato into ½-inch pieces. Dice chicken into ½-inch pieces.

• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and half the Fajita Spice Blend (you’ll use the rest later). Cook until chicken is warmed through, 2-3 minutes. Remove from heat. Season with salt and pepper. (No stove available? In a large microwave-safe bowl, combine chicken with half the Fajita Spice Blend, a pinch of salt and pepper, and a drizzle of oil. Cover with plastic wrap and microwave 1-2 minutes.)

• Meanwhile, in a small bowl, combine dressing, guacamole, remaining Fajita Spice Blend, juice from half the lime (whole lime for 4 servings), and 1 TBSP olive oil (2 TBSP for 4). Season with salt and pepper to taste.

• In a large bowl, toss together lettuce, tomato, half the chicken, and as much avocado ranch dressing as you like until thoroughly combined.