Chicken Fajita Spinach Salad

• 1/2 cup wish-bone guacamole ranch dressing divided
• 1/4 teaspoon ground chipotle chile pepper
• 1 pound boneless, skinless chicken breasts
• 2 green bell pepper, sliced
• 1 red onion medium, cut into 1/2-inch thick slices
• 8 cups baby spinach leaves
• 1 lime cut into wedges
• 1 teaspoon chili powder

1. Combine 3 tablespoons Wish-Bone(R) Guacamole Ranch Dressing with chili powder and ground chipotle chile pepper in small bowl. Pour 1/2 of the dressing mixture over chicken in large, shallow nonaluminum baking dish or resealable plastic bag; turn to coat. Pour remaining dressing mixture over red peppers and onion in another baking dish or resealable plastic bag. Cover, or close bags, and marinate in refrigerator at least 30 minutes, turning once.
2. Remove chicken and vegetables from marinades, reserving vegetable marinade. Grill or broil chicken and vegetables, turning and brushing with reserved vegetable marinade, chicken is thoroughly cooked and vegetables are tender, about 15 minutes. Thinly slice chicken and peppers and chop onion.
3. Toss hot chicken and vegetables with spinach to wilt slightly. Serve drizzled with remaining Dressing and lime wedges.

wishbone, ground chipotle chile pepper, chicken breasts, green bell pepper, red onion, baby spinach leaves, lime, chili powder

Taken from www.yummly.com/recipe/Chicken-fajita-spinach-salad-298781 (may not work)