Salade de Poulet du Sud-Ouest

This is the salad that proves salads can be exciting. Blackened chicken with a smoky-spicy crust, black beans, charred corn, avocado, cherry tomatoes, cheddar cheese, and tortilla strips — all on a bed of romaine with a creamy cilantro-lime ranch dressing that's borderline addictive. The Southwest spice blend — cumin, chili powder, smoked paprika, garlic powder, and a hit of cayenne — goes on the chicken before searing in a cast iron pan until the outside is dark and crusty but the inside stays juicy. This is the salad you order at Montana's or Jack Astor's except the homemade version has chicken that's actually seasoned properly and vegetables that weren't sitting in a prep container since breakfast.