Blackened Chicken Salad

2 tablespoons vegetable oil
2 6-ounce chicken breasts, boneless and skinless
4 tablespoon blackening spice
1 can mandarin orange segments, drained
½ cup jicama, shredded
½ cup tomatoes, diced
4 cups iceberg lettuce, crisped
¼ cup pecans, toasted
½ cup ranch dressing
½ cup cucumber, seeded and cut in half moons
1 avocado, seeded, peeled, cut in half, and sliced into fan shapes

Place a cast iron pan on the barbecue for 15 minutes prior to cooking, to bring the pan to optimum temperature. Add the oil.

Dredge the chicken in the blackening spice and cook for 2-3 minutes per side, or until done. Remove from the pan and slice.

Toss together the remaining ingredients in a large bowl and serve onto 2 chilled plates. Top with slices of the blackened chicken and finish with a “fan” of avocado on top of each serving.

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