Since it’s summer and blackening is best done outside this is a perfect recipe from RBG is for an outdoor salad night! You can do this inside but, it can be like getting pepper sprayed...Unless you have a good ventilation system.
 

Ingredients 

1 tsp. Thyme 
1.5 tsp .Cayenne
5 tbsp. Paprika
1.5 tsp. Oregano
1 tbsp. Black pepper
1 tsp. Dried mustard
1 tsp. White pepper
1 tbsp. Chili powder
2 tsp. Garlic powder
Salt
 

What You'll Need

Cast iron skillet
Oil
A portable sauté burner or your trust worthy Coleman range 
Chicken breast cut in ½ like a filet. This reduces cooking time
A good Caesar dressing 
Romaine hearts 
Croutons 
Bell peppers julienne  (optional) 
Red onion julienne (optional)
 

Instructions

Heat your cast iron skillet with no oil.  
 
Mix all the spices above. Dredge your chicken breast in oil.  Let the excess oil run off then roll it in the blackening mix.  
 
Some people use oil when they blacken things and others don’t its optional.  Without oil it’s usually a dry crust and with oil it’s a little crispier and flavorful. 
 
Place the chicken in the skillet.  Cook evenly on both sides until 165 degrees.  Slice it and place on our Caesar salad.   Then add those bell peppers and onion to the pan and blister them a little (oil helps here) add to the top with Parmesan.  There you go a traditional Caesar with a Southwest kick.  It’s also great with crab.