Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 2 tablespoons blackened seasoning
  • 1 tablespoon olive oil (15ml)
  • 4 cups mixed salad greens (about 115g/ 4oz. each), such as romaine, spinach, and arugula
  • 2 ripe avocados, pitted and diced
  • 1/2 cup red onion, thinly sliced (about 55g)
  • 1/2 cup cherry tomatoes, halved (about 85g)
  • 1/4 cup crumbled cotija cheese (optional) (about 25g)
  • 1/4 cup olive oil (60ml)
  • 2 tablespoons fresh lime juice (30ml)
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 tablespoon honey (15ml)
  • 1 teaspoon Dijon mustard (5ml)
  • 1/4 teaspoon salt (1g)
  • 1/4 teaspoon black pepper (0.5g)

Instructions:

  1. Prepare the Chicken: Pat chicken breasts dry and generously coat with blackened seasoning.
  2. Blacken the Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 4-5 minutes per side, until blackened and cooked through (internal temperature reaches 165°F/74°C). Let rest for 15 minutes.
  3. Make the Vinaigrette: In a small bowl, whisk together olive oil, lime juice, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
  4. Assemble the Salad: In a large bowl, combine mixed greens, avocado, red onion, and cherry tomatoes.
  5. Slice the Chicken: Thinly slice the rested chicken breasts.
  6. Dress and Serve: Add sliced chicken to the salad. Drizzle with vinaigrette and toss gently to combine. Sprinkle with crumbled cotija cheese (if using). Serve immediately.