Place chicken breast in a ziplock back, along with a small amount of water, and pound flat until about 1/2 inch thick.

Remove chicken from bag and pat dry with a paper towel

Evenly coat chicken breasts on both sides with spicy seasoning

Heat oil in large skillet over medium-high heat. Once oil is hot add chicken breasts such that you get a nice golden brown on both sides, about 5 minutes per side.

While chicken is cooking add the black beans to a small sauce pan and heat over medium heat until a slow boil. Reduce heat to low.

Once chicken has finished cooking remove skillet from heat and place chicken on cutting board. Slice chicken evenly into 1/2 inch by 1 inch slices.

Slice lettuce into approximately 1/2 " slices then throughly rinse with cold water and drain. Recommend using a salad spinner to remove excess water.

Evenly divide portions of romaine lettuce, chicken, black beans, shreded cheese and salsa into serving bowls.

Top with optional freshly ground black pepper.

(Optional) Keep chicken and black beans separate containers from cold ingredients and pack one serving for lunch!