Southwest Blackened Chicken Salad

I've probably made this salad 15 times over the past three months. It's fantastically tasty, not too hard to make for a quick lunch and from what I understand, its pretty healthy for you too? I first got the idea from a blackened chicken salad I had at Marmalade, and made some necessary adjustments, the biggest one being the seasoning for the chicken. This salad is always a work in progress, as when I first made it, I just copied the menu verbatim. Then I ditched the dressing; it got in the way of the rest of the salad and made everything into muck. I also started out using store-bought creole seasoning. I thought it was good, but once I started making my own, I vow never to go back. It's that big a difference. Plus, you can tailor it to your specifications. Enough about me, lets talk about blackened chicken!

Here's what you need:

For the creole seasoning:
3 tablespoons paprika
2 tablespoons sea salt
2 tablespoons cayenne pepper (I like it spicy, if you don't, you can leave it out and add heat as need be)
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Just mix it all up in whatever. I used a pint glass and it makes pretty cool layers before mixed. Yay arts and crafts!

For one salad:
Boneless/skinless chicken breast
A handful of cherry tomatoes
A handful of crated cheese, you can use cheddar, monterey jack or whatever, it's your salad.
Half an avocado, chopped up
Spinach or lettuce (chopped) (I sometimes use spinach but it makes my teeth feel gritty, weird)
A bit of olive oil

Here's what you do:

1) Preheat oven to 400 F, turn on the stove and get your skillet heated up too, with some oil in it.
2) Generously pour your creole seasoning on to the chicken, both sides and rub it in.
3) Once your skillet is hot hot hot, drop the chicken into the pan and let it sizzle on one side for about 5 minutes. Once it's done, flip it. You should see nice browning/blackening, and you should smile. Because it will be good. Now put the skillet in the oven for about 10 minutes.
4) In the bowl that you're going to be eating your salad in (or a larger bowl if you are making this for other people) toss in your spinach, cherry tomatoes (whole) cheese and avacado.
5) When your chicken is done, slice it up, drop it on top of the salad and give it a little mix, if at all possible.

Some of you may be wondering "OMG WHERE'S THE DRESSING, ALL SALADS NEEDS DRESSING!??!!!" Do not fear. The juices from the chicken and tomatoes work nicely in coating everything, and once you get the avocado all mushed up in the salad, there is no need for dressing. Trust me, it's better this way.

Now go forth and enjoy!