Ingredients:

  • 1 lb boneless, skinless chicken breasts (about 450 g) — 2 large or 4 small; pounded to even thickness if needed
  • 2 tsp paprika (4 g)
  • 1 tsp smoked paprika (2 g) — optional but recommended
  • 1 tsp kosher salt (6 g) — adjust to taste
  • 3/4 tsp ground black pepper (1.5 g)
  • 3/4 tsp garlic powder (2 g)
  • 3/4 tsp onion powder (2 g)
  • 1/2 tsp ground cumin (1 g)
  • 1/2 tsp dried oregano (0.5 g)
  • 1/4–1/2 tsp cayenne pepper (0.5–1 g) — adjust for heat preference
  • 2 tbsp unsalted butter or neutral oil (30 mL) — for searing
  • 6–8 cups mixed greens and romaine, torn (about 200–250 g)
  • 1 (15 oz / 425 g) can black beans, drained and rinsed (about 1.5 cups / 260 g)
  • 1 cup corn kernels (fresh, grilled, or thawed frozen) (150 g)
  • 1 large avocado, diced (about 200 g) — or 2 small
  • 1 cup cherry tomatoes, halved (150 g)
  • 1 small red onion, thinly sliced (about 70 g)
  • 1/2 cup crumbled cotija or feta cheese (60 g) — or 1/2 cup shredded sharp cheddar
  • 1/4 cup chopped fresh cilantro (loosely packed) (15 g)
  • 1 lime, cut into wedges (for finishing)
  • 3 tbsp extra-virgin olive oil (45 mL)
  • 2 tbsp fresh lime juice (30 mL) (about 1 lime)
  • 2 tbsp plain Greek yogurt or sour cream (30 g) — optional for creaminess
  • 1 tbsp honey or agave (15 mL)
  • 1 small clove garlic, minced (3 g)
  • 2 tbsp chopped cilantro (10 g)
  • 1/2 tsp ground cumin (1 g) (for vinaigrette)
  • 1/4 tsp kosher salt (1.5 g) and 1/4 tsp black pepper (0.5 g) — adjust to taste
  • Optional: tortilla strips or crushed tortilla chips, pickled or fresh jalapeño, 1/2 cup cooked quinoa or rice

Instructions:

  1. Prepare the chicken: Pat chicken dry; if thick, pound to even thickness (about 3/4 inch).
  2. Mix the blackening rub: combine paprika, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, dried oregano and cayenne in a small bowl.
  3. Coat the chicken evenly with the rub on both sides. Let rest 10–15 minutes at room temperature (optional short marinade).
  4. Make the cilantro-lime vinaigrette: Whisk together olive oil, lime juice, Greek yogurt or sour cream (if using), honey, minced garlic, chopped cilantro, ground cumin, salt and pepper. Taste and adjust; set aside or chill.
  5. Prepare salad ingredients: Rinse and spin-dry greens; halve cherry tomatoes; dice avocado; thinly slice red onion; drain and rinse black beans; warm or char corn if desired. Toss beans, corn and onion lightly with a pinch of salt and a squeeze of lime if desired.
  6. Blacken the chicken: Heat a heavy-bottomed or cast-iron skillet over medium-high to high heat until very hot. Add butter or oil (use oil with a higher smoke point if heating very high).
  7. Add chicken and cook without moving for 3–4 minutes until a dark crust forms. Flip and cook 3–5 more minutes until internal temperature reaches 165°F (74°C).
  8. Transfer chicken to a cutting board and rest for 5 minutes, then slice thinly against the grain.
  9. Assemble the salad: In a large bowl or on plates, arrange greens. Add black beans, corn, cherry tomatoes, avocado, red onion and chopped cilantro.
  10. Drizzle about half the dressing over the salad and toss gently; add more dressing to taste.
  11. Top with sliced blackened chicken and sprinkle crumbled cotija or chosen cheese and tortilla strips or chips if using. Serve with lime wedges and extra dressing on the side.