Rub Southwest seasoning blend and olive oil all over chicken breasts. Let sit at room temperature for 20 minutes while prepping other ingredients. Pat surface dry before cooking.
1.5 lbs chicken breast, 2 tbsp Southwest seasoning blend, 2 tbsp olive oil
Preheat grill pan or cast iron skillet over medium-high heat for 5 minutes until smoking hot. Brush pan with oil to prevent sticking.
2 tbsp olive oil
Place chicken breasts on hot grill pan. Do not move for the first 4 minutes to develop char crust. Flip once when edges turn white halfway up sides. Grill total 12 minutes until internal temperature reaches 165°F.
1.5 lbs chicken breast
Transfer chicken to cutting board and tent loosely with foil. Rest for 5 minutes to redistribute juices, then slice thinly against the grain into ½-inch strips.
1.5 lbs chicken breast
Chop romaine lettuce and halve cherry tomatoes. Rinse black beans and drain corn if canned. Dice avocado last to prevent browning. Combine romaine, tomatoes, beans, corn, and avocado in bowl. Squeeze lime juice over and toss gently. Top with sliced chicken and chopped cilantro before serving.
1 head romaine lettuce, 1 cup cherry tomatoes, 1 cup corn kernels, 1 cup black beans, 2 units avocado, 1 unit lime, 0.25 cup fresh cilantro, 1.5 lbs chicken breast
