This one is a great recipe that Adam, my former roommate and best friend would make from time to time. Thanks for this great recipe Adam!
1 Tbsp. Smoked Paprika
1/2 Tbsp. Cayenne Powder
1/2 Tbsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Ground Black Pepper
1/2 tsp. Salt
1/4 tsp. Dried Basil
1/4 tsp. Dried Oregano
1/4 tsp. Dried Thyme
2 Large Chicken Breasts sliced in half lengthwise
1-2 head(s) of Romaine Lettuce
1 (14oz) can of corn (or frozen)
1 (14oz) can Black Beans washed
1 (20oz) Can of Pineapple
BBQ Sauce & Ranch Dressing
Mix seasonings together. Rub oil on uncooked chicken and spread seasoning on both sides of all four fillets. Heat oil in the bottom of skillet. Carefully, place chicken in hot oil. Cook for 3 min. per side. Seasoning will burn, giving blackened appearance.
Remove chicken from skillet, cover with tin foil, and let rest. Heat corn and black bean together in skillet using chicken oil/seasoning.
Chop romaine into chunks and place in large bowls. Add corn and black beans. Drain pineapple and cut up avocado. Add to the salad. Drizzle both BBQ & Ranch sauces over the salad. Slice up chicken into bite size pieces and add onto of salad and serve.