Ingredients:

  • 2 teaspoons Smoked Paprika
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Cayenne Pepper
  • 1 teaspoon Kosher Salt (for seasoning blend)
  • ½ teaspoon Freshly Ground Black Pepper (for seasoning blend)
  • 4 (approx. 6 oz each) Boneless, Skinless Chicken Breast
  • 3 tablespoons Olive Oil or Clarified Butter (for searing)
  • ¼ cup Fresh Lime Juice
  • ½ cup Extra Virgin Olive Oil (for vinaigrette)
  • ¼ cup, packed Fresh Cilantro, finely chopped
  • 1 teaspoon Honey or Agave Syrup
  • Salt and Pepper, to taste (for vinaigrette)
  • 8 oz Romaine Lettuce, chopped
  • 1 can (15 oz) Black Beans, rinsed and drained
  • 1 cup Sweet Corn (cooked or charred)
  • 1 cup Cherry Tomatoes, halved
  • ¼ cup Red Onion, thinly sliced or finely diced
  • 1 large Avocado, diced
  • ½ cup Tortilla Chips or Strips, crushed slightly

Instructions:

  1. Prepare the Vinaigrette: Whisk together the lime juice, ½ cup olive oil, chopped cilantro, honey, salt, and pepper until emulsified. Set aside to allow the flavors to marry.
  2. Season the Chicken: In a shallow dish, combine the smoked paprika, dried oregano, onion powder, garlic powder, cayenne pepper, 1 teaspoon salt, and ½ teaspoon pepper. Pat the chicken breasts thoroughly dry. Brush the chicken with 1 tablespoon of oil, then dredge generously in the spice mixture, ensuring full coverage.
  3. Blacken the Chicken: Place a cast iron skillet over high heat until smoking hot. Add the remaining 2 tablespoons of oil or clarified butter. Carefully place the chicken in the hot pan (cook in batches if necessary). Cook for 3 to 4 minutes without moving, until a deep, dark brown crust forms. Flip and cook for another 3 to 5 minutes, until the internal temperature reaches 165°F (74°C). Remove and let rest on a cutting board for at least 5 minutes before slicing.
  4. Assemble the Salad Base: Place the chopped romaine lettuce in a large salad bowl. Distribute the black beans, sweet corn, halved cherry tomatoes, and red onion evenly over the lettuce base. Add the diced avocado last.
  5. Dress and Serve: Thinly slice the rested blackened chicken across the grain. Drizzle the vinaigrette sparingly over the lettuce and vegetables, tossing gently to coat. Arrange the salad on individual plates, place the sliced blackened chicken atop, and garnish with crushed tortilla strips.