Divide the greens between 4 plates. Top with equal amounts of avocado, cheese, tortilla, and corn. You can sprinkle it over top or simply place them in small piles on the lettuce.
Heat the olive oil in a skillet over medium heat. Add the chicken and heat for 3-4 minutes per side.
Add in the peppers and onions and saute for an additional 4 minutes.
Add the fajita seasoning and mix well to combine. Cook until chicken is cooked through.
Top the salads with the peppers and onions.
Slice the chicken into thin strips and divide between the salads.
To make the vinaigrette place all ingredients in a small mason jar or bowl with a lid and shake vigorously for 1 minute.
Pour dressing over top of the salads and serve immediately.