Created on April 12th, 2010
Flatten chicken breasts between 2 sheets of freezer paper.
Season with dry fajita seasoning mix.
Spray a skillet with Pam and heat pan to medium high.
Cook chicken on each side until no longer pink (about 4 minutes on each side).
In a blender or food processor, combine mayonnaise, sour cream, parmesan cheese, green onions, Dijon mustard, chipotle peppers, garlic, and Worcestershire sauce. Blend until smooth.
Tear romaine into bite-size pieces.
Place into serving bowl or individual servings.
Top with shredded parmesan cheese, tortilla chips, bell pepper, black beans, and corn.
Arrange chicken on top.
Top with dressing. Enjoy!