In a small bowl, toss together chicken breast, salt, and half of the fajita seasoning to coat all surfaces of the chicken.

In a nonstick skillet over medium heat, heat half of the olive oil until shimmering (about 2 minutes).

Add seasoned chicken breast to oil and sauté until chicken is opaque (no pink); transfer chicken to a plate and set aside to cool.

To the skillet, add the other half of the olive oil; heat until shimmering.

Add mushrooms, bell pepper, red onion, garlic and remaining fajita seasoning; toss to combine and sauté veggies until tender and fragrant (about 3 or 4 minutes); transfer vegetables to the plate with chicken; allow to cool; chop into smaller bites if desired.

When ready to serve, toss chicken, veggies, and romaine lettuce together; squeeze lime over salad; (optional) sprinkle a few, crumbled tortilla chips and shredded Monterey Jack Cheese over salad for garnish.