Transfer the raw chicken and enchilada sauce to a large zip lock bag. Seal the bag and move the chicken pieces around until they are coated in sauce. Refrigerate for at least 15 minutes, ideally several hours.

Preheat the oven to 425 degrees F.

Transfer the chicken to a large casserole dish in an even layer.

Bake on the center rack of the preheated oven for 20 minutes. Spoon the pan juices over the chicken and broil for 5-8 minutes, or until a lovely char forms. Chicken thighs are cooked through once they have reached an internal temperature of 180 degrees Fahrenheit or higher. Cook chicken breasts to 165 degrees Fahrenheit.

Let the chicken rest for 10 minutes.

Slice using a sharp knife, or chop into bite sized chunks.

Mix the dressing ingredients in a blender or in a bowl. Refrigerate until ready to use.

Chop all of the ingredients for the salad and transfer them to a large bowl.

Pour in your desired amount of dressing. Toss everything together until the salad is coated with dressing.

Serve in big salad bowls and enjoy!

Store leftovers in an airtight container in the refrigerator for up to 12 hours. Salads are best when stored fresh. For the best results, store chicken, salad dressing, and veggies in separate containers.