This pan-seared chicken is coated in our own blackening seasoning and cooked to juicy, savory perfection. We take it to a near-sinful level, serving it over a bed of spinach enrobed in a buttermilk dressing with freshly cracked black peppercorns. Bleu cheese and crispy carrot ribbons add softness and crunch for a lovely texture and mouthwateringly good salad.