Instructions: To prepare blackened chicken: Rinse chicken and pat dry. Combine blackening spices in a bowl. Coat chicken lightly with spice mixture. In a hot, cast iron skillet, saute chicken in oil, searing breasts on both sides. Reduce heat to low, cook until chicken is no longer pink inside and juices run clear. Remove and cool, slightly; then slice into strips.

To assemble salad: In a large mixing bowl, toss together romaine, diced tomatoes, tortilla chips, avocado, all but a few teaspoons of cheese, (set remainder aside for garnish), salad dressing, chili flakes, lime juice, cilantro and parsley. Toss lightly to avoid bruising lettuce or avocado.

To serve: Divide salad among four large plates. Arrange blackened chicken slices on top of each salad; sprinkle each with a little remaining cheese. Place tomato wedges around outside of plate, alternating with blue corn chips.

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