Copycat Sweetgreen BBQ Chicken Chopped Salad

For the Blackened Chicken: In a bowl, combine paprika, cayenne, dried thyme, dried oregano, garlic powder, Kosher salt, and pepper. Season the boneless, skinless chicken thighs with this mixture. Heat avocado oil in a pan over medium-high heat. Sear the seasoned chicken until cooked through and blackened, about 5-7 minutes per side. Let rest, then slice or chop.

For the Salad: In a large bowl, combine chopped romaine, cruciferous crunch, diced honeycrisp apple, halved cherry tomatoes, and pickled red onions. Add the cooked chicken.

To Serve: Top the salad with BBQ sauce to your liking and drizzle generously with SideDish Classic Ranch dressing. Toss gently to combine and serve immediately.