1-Prepare the chicken by patting it dry and coating thoroughly with a spice mixture made from 3/4 teaspoon paprika, 3/4 teaspoon chili powder, 3/4 teaspoon garlic powder, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and a pinch of cayenne pepper. Feel free to mix your own rub or check this chicken seasoning recipe for inspiration.

2-Cook the chicken by grilling or searing in a skillet with 1 tablespoon olive oil over medium heat for 6-7 minutes per side, until the juices run clear. Let it rest 5 minutes before slicing to keep it juicy.

3-Make the dressing by whisking together 1/3 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon maple syrup or honey, 3/4 teaspoon sea salt, 1/2 teaspoon black pepper, and 1/2 cup extra virgin olive oil until emulsified.

4-Assemble the salad by distributing 12 cups baby spinach or chopped romaine lettuce onto plates or containers. Top with sliced blackened chicken, 4 sliced hard-boiled eggs, 1 cup halved grape tomatoes, 1 large sliced cucumber, 1/2 cup diced red onion, 1-2 sliced avocados, 6 slices crumbled cooked turkey bacon, and 1/2 cup optional crumbled blue cheese.

5-Add 1-2 tablespoons of the dressing just before serving, or store separately for meal prep.

Toss gently for even flavor distribution. This method ensures every bite bursts with taste.