Blackened Mexican Caesar Salad Recipe

Rinse chicken and pat dry then combine blackening spices in a bowl.

Coat chicken lightly with spice mixture.

In a hot cast iron skillet sauté chicken in oil searing breasts on both sides.

Reduce heat to low then cook until chicken is no longer pink inside and juices run clear.

Remove and cool slightly then slice into strips.

Toss romaine, diced tomatoes, tortilla chips, avocado, and all but a few teaspoons of cheese.

Stir in salad dressing, chili flakes, lime juice, cilantro and parsley.

Toss lightly to avoid bruising lettuce or avocado.

Divide salad among four large plates and arrange blackened chicken slices on top of each salad.

Sprinkle each with remaining cheese then place wedges and blue chips around outside of plate.