Ingredients

FOR THE CAJUN SEASONING

1 Tbsp paprika

1 Tbsp garlic powder

2 tsp oregano

2 tsp thyme

2 tsp salt

1 tsp cayenne

1/2 tsp ground black pepper

FOR THE SALAD

4 chicken breasts, pounded to 1/4 inch thickness

1 head romaine lettuce

1 cup grape tomatoes, halved

1/2 small red onion, thinly sliced

1 avocado, sliced

1 cup shredded white cheddar cheese

Ranch Dressing

Croutons (optional)

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Instructions

Mix all seasoning ingredients in an airtight container or small bowl. (I like to use an airtight container so that I can shake well to mix).

Heat a grill or grill pan over medium high heat. Sprinkle a generous amount of seasoning on both sides of each chicken breast, to completely coat the chicken, without leaving loose seasoning. Gently press the seasoning into the chicken breast. Place the chicken on the grill and cook for 3-4 minutes on each side, until blackened and cooked through. Remove the chicken from the grill and set aside.

To assemble the salad, tear large pieces of romaine and place on large serving platter or divide amongst individual plates. Slice the chicken breast and place on top. Top with tomatoes, cheese, onion, avocado, ranch dressing, and croutons (if using).