Blackened Chicken Cobb Salad

Prepare chicken: Take chicken out of the package and pat dry with paper towels. 2. Add spices — paprika, garlic powder, chili powder, sea salt, black pepper and cayenne pepper — in a small bowl. Coat each chicken breast with spice mixture. 3. Cook chicken: To cook the chicken, you can either grill it on an indoor or outdoor grill or sear it on the stovetop. To sear: add 1 Tablespoon olive oil to a large skillet over medium heat. Place chicken breasts in hot oil. Cook chicken about 6–7 minutes on each side, or until juices run clear. Remove chicken from skillet and let sit for 5 minutes to cool before slicing for the salad. This step can be done a day in advance. 4. Make dressing: While the chicken cooks, make the dressing by whisking together all the ingredients in a small bowl or glass jar. 5. Assemble salad: Divide the spinach or romaine among 4 plates (or containers if you’re making this for meal prep). Arrange equal portions of blackened chicken, hard-boiled egg, tomatoes, cucumber, red onion, avocado, bacon and blue cheese on top of the greens. 6. Add dressing: Just before serving, top salad with 1–2 Tablespoons of the red wine vinaigrette dressing or your favorite dressing.