Blackened Chicken Salad
Chef Will Broussard, Li’l Dizzy’s Restaurant, New Orleans, LA

Makes 4 servings.

4 chicken breasts (6 to 8 ounces each)
1/2 cup torn romaine lettuce leaves
oil, to taste
vinegar, to taste

Seasoning:
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon paprika

Coat chicken with seasoning on both sides.

Heat iron skillet to smoking hot. Add chicken breasts and cook on both sides about a total of 6 or 7 minutes.

Place romaine lettuce leaves on plate and add blackened chicken breasts.

Cover with oil and vinegar or your favorite dressing.