Ingredients:

  • 4 Boneless, Skinless Chicken Breast (about 6 oz/170g each)
  • 2 Tbsp Blackening Seasoning (e.g., paprika, cayenne, garlic/onion powder)
  • 2 Tbsp Neutral Cooking Oil (Canola or Grapeseed)
  • 1 Tbsp Unsalted Butter
  • Salt & Freshly Ground Black Pepper, To taste
  • 1/2 cup Plain Greek Yoghurt (or Sour Cream)
  • 1/4 cup Mayonnaise (good quality)
  • 3 Tbsp Fresh Lime Juice (about 2 limes)
  • 1/4 cup Fresh Cilantro (Coriander), chopped
  • 1 medium Garlic Clove, finely minced
  • 1-2 Tbsp Water (to thin dressing)
  • 1 large head Romaine Lettuce, chopped into bite-sized pieces
  • 1 (15 oz) can Black Beans, rinsed and thoroughly drained
  • 1 cup Sweetcorn (thawed or drained)
  • 1 cup Cherry Tomatoes, halved
  • 1/4 small Red Onion, thinly sliced or finely diced
  • 1 large Avocado, diced
  • 1/4 cup Cotija Cheese, crumbled

Instructions:

  1. Whisk the Dressing: Combine Greek yoghurt, mayonnaise, lime juice, cilantro, minced garlic, salt, and pepper in a bowl. Whisk until smooth. Add water one tablespoon at a time until the dressing is pourable but still thick. Taste and adjust seasoning. Set aside.
  2. Prep the Salad Base: Chop the lettuce, halve the tomatoes, and slice the onion. In a large mixing bowl, gently toss the Romaine, black beans, corn, and red onion. Keep the avocado separate until plating.
  3. Prepare Chicken: Pat the chicken breasts thoroughly dry with paper towels. Brush lightly with the 2 Tbsp of neutral oil. Generously coat both sides of the chicken with the blackening seasoning mix, pressing it firmly into the meat.
  4. Heat the Skillet: Place a heavy-bottomed cast iron skillet over high heat. Allow it to heat completely until it begins to smoke lightly (about 5-7 minutes). Ensure proper ventilation.
  5. Sear Chicken: Carefully lay the seasoned chicken breasts in the hot, dry skillet. Sear undisturbed for 3 to 4 minutes per side until a deep, dark crust forms.
  6. Finish Cooking: Add the 1 Tbsp of butter. Reduce the heat to medium-low and continue cooking, flipping occasionally, until the internal temperature reaches 165°F (74°C).
  7. Rest and Slice: Remove the chicken, place it on a cutting board, and allow it to rest for 5-8 minutes. Slice the rested chicken against the grain into thick strips.
  8. Assemble and Plate: Drizzle about half of the prepared cilantro-lime dressing over the mixed salad base (lettuce, beans, corn). Toss lightly to coat. Divide the dressed salad amongst four bowls, arrange the sliced blackened chicken and diced avocado on top. Sprinkle generously with crumbled Cotija cheese and a final drizzle of the remaining dressing. Serve immediately.