A perfect summer dish.  Any cooked chicken will work in this recipe but I highly recommend blackening the chicken on the grill with this seasoning; it makes for tremendous flavor that runs through the entire salad.  Hearty enough to be man-pleasing, yummy and fun enough to eat to be kid-pleasing and this mamas perfect sort of meal.  Flavor-packed, fresh, loaded with protein, fiber, iron and Vitamins A and E; both your health and tastebuds will give you a pat on the back.

Southwest Chicken Chopped Salad

Ingredients

2 Boneless Skinless Chicken Breasts

2 Teaspoons Blackened Seasoning

1/3 Cup + 1 Tablespoon Olive Oil

1/3 Cup Fresh Lime Juice

1 Large Clove Garlic, grated or pressed

1 Tablespoon Agave Nectar or Honey

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

5 Leafy Romaine Leaves, chopped into bite sized pieces

2 Green Onions, thinly sliced

3/4 Cup Canned Black Beans, drained and rinsed

1 Cup Cherry Tomatoes, quartered

1/3 Cup Diced Gouda Cheese

1/4 Cup Chopped Cilantro

1 Avocado, diced

Directions

Preheat grill to medium high.  Rub chicken breasts with 1 tablespoon olive oil and season each breast (both sides) with 1 teaspoon blackened seasoning.  Place on the grill and cook 8-10 minutes per side or until juices run clear.  Let rest for ten minutes and chop into bite sized pieces.

In a small bowl whisk together 1/3 cup olive oil, lime juice, garlic, agave or honey and salt and pepper.  Set aside.

Place romaine, onions, black beans, tomatoes, cheese, cliantro, avocado and chicken in a large bowl.  Drizzle vinaigrette over the top and toss gently with your hands.  Serve immediately.  Serves 3-4 as a main course