D's Salad Recipe

Season

Pat the chicken breast dry with paper towels. In a small bowl combine paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne, black pepper and 0.5 tsp salt. Rub the chicken with 1 tablespoon olive oil, then evenly coat both sides with the blackening seasoning, pressing the spice mix into the meat.

Cook

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot (about 2–3 minutes). Add a light brush of oil if the pan is dry. Place the seasoned chicken in the skillet and cook without moving for 4–6 minutes until a dark crust forms. Flip and cook another 4–6 minutes until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly or dice as preferred.

If you are using whole bacon, cook strips in a skillet over medium heat until crisp, turning as needed (about 8–10 minutes), then transfer to a paper towel to drain and cool, and crumble. If using pre-made bacon bits, skip this step.

While the chicken rests, prepare the salad base. Chop the romaine or mixed greens into bite-sized pieces and place in a large salad bowl (6 cups). Thinly slice 1/4 cup red onion and distribute over the greens. Dice the tomato and add to the bowl. Dice the avocado just before assembling to avoid browning and gently toss it with a squeeze of lime if desired.

Drain and rinse 1 cup canned black beans and add to the bowl. Add 3/4 cup cooked corn kernels. Sprinkle the shredded cheddar (1/2 cup) and diced/torn mozzarella (1/2 cup) evenly over the salad. Add the crumbled bacon bits (1/4 cup).

In a small jar or bowl combine 3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 teaspoon honey, 2 tablespoons chopped cilantro, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified. Taste and adjust seasoning or sweetness as desired.

Arrange the sliced blackened chicken over the top of the salad. Drizzle the lime-cilantro vinaigrette over the salad (start with half and add more to taste). Toss gently to combine or leave partially tossed for presentation so cheeses and avocado remain visible. Finish by sprinkling any extra bacon bits on top.

Serve immediately so the avocado stays fresh and the chicken retains its crust.