Step 1

Place chicken breast in a resealable food storage bag and pour in fajita sauce. Refrigerate at least 30 minutes or up to 4 hours. Spray cold grates of grill with grilling spray and heat to medium. Grill chicken until charred and no longer pink in the center (165°F). Cool 5 to 10 minutes before slicing.

Step 2

Top lettuce with sliced chicken, avocado, tomatoes, black beans, cheese, cilantro and tortilla strips. Toss your Santa Fe salad with avocado ranch and serve!