How to make it

  • Rinse chicken and pat dry then combine blackening spices in a bowl.
  • Coat chicken lightly with spice mixture.
  • In a hot cast iron skillet sauté chicken in oil searing breasts on both sides.
  • Reduce heat to low then cook until chicken is no longer pink inside and juices run clear.
  • Remove and cool slightly then slice into strips.
  • Toss romaine, diced tomatoes, tortilla chips, avocado, and all but a few teaspoons of cheese.
  • Stir in salad dressing, chili flakes, lime juice, cilantro and parsley.
  • Toss lightly to avoid bruising lettuce or avocado.
  • Divide salad among four large plates and arrange blackened chicken slices on top of each salad.
  • Sprinkle each with remaining cheese then place wedges and blue chips around outside of plate.

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