Preheat the oven to 450°F

In a small bowl, mix together the blackened seasonings. Thoroughly coat the chicken breast on all sides. In a large cast iron pan, heat the olive oil over medium heat. When hot, carefully swirl the pan to evenly coat the olive oil. Place the chicken in the pan and cook 4 minutes on one side. Flip and cook an additional 1 minute. Place in the oven and cook for about 10 minutes, or until an internal temperature reads 165°F.

Remove the chicken from the pan and slice on a cutting board. NOTE: thicker cuts of chicken may still be slightly raw in the middle. That’s okay! Slice the chicken and return any undercooked pieces to the cast iron pan. On a medium flame, cook the chicken for about an additional 1 minute per side ~ no longer or it will be dry and tough!

While the chicken is in the oven, assemble the salad by tossing together the romaine, bell pepper, red onion, cucumbers, tomatoes, jalapeño, cilantro, and dill.

In a mason jar or medium bowl, whisk together the ranch dressing, salsa, lime juice and zest, chili powder, cilantro, and dill. Set aside.

Plate the salad and top with the sliced blackened chicken. Toss each salad with the desired amount of salad dressing. If desired, top with avocado slices, tortilla strips, and Mexican cheese.

Serve immediately. Enjoy!