Blackened Southwest Chicken Salad

• FOR THE SOUTHWEST SEASONING:
• 2 Tablespoons Chili Powder
• 2 Tablespoons Smoked Paprika
• 2 Tablespoons Cumin
• 1 teaspoon Salt
• 1 Tablespoon Garlic Powder
• 1 teaspoon Cayenne Pepper
• 1/2 teaspoons Black Pepper
• FOR THE SALAD:
• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1 bag (about 5 Oz. Size) Field Greens Mix
• 1 bunch Cilantro, Chopped
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 ear Corn, Grilled And Kernels Removed
• 1 whole Large Tomato, Diced
• 1 whole Avocado, diced
• 1/2 cups Red Onion, Diced
• 1 whole Lime, Juiced
• 1/4 cups Cheddar Jack Cheese, Grated
• Crushed Tortilla Chips (optional)
• Southwest Ranch Dressing, To Serve (I Used Store-bought Dressing)

1. Combine the spices for the southwest seasoning. Set aside.
2. Pound the chicken with a meat tenderizer. In a skillet, heat the oil. Add the chicken and sprinkle generously with southwest seasoning. Cook each side about 7 minutes or until done. It will be blackened. Remove from pan to cool. Slice the chicken.
3. Prepare the remaining salad ingredients and toss the greens, cilantro, beans corn, tomatoes, avocado, red onion and lime juice. Add the chicken and toss lightly. Sprinkle on the cheese and chips. Don't add the salad dressing until ready to serve to prevent the lettuce from getting too soggy.

chili powder, paprika, cumin, salt, garlic, cayenne pepper, black pepper, salad, chicken breasts, olive oil, mix, cilantro, black beans, corn, tomato, avocado, red onion, ubc, tortilla chips, dressing

Taken from tastykitchen.com/recipes/salads/blackened-southwest-chicken-salad/ (may not work)