In a food processor, blend the peanuts, minced garlic, cumin, 4 tablespoons of lime juice, extra-virgin olive oil, and sherry vinegar until very smooth. You may still have fine pieces of peanuts, but aim for a smooth consistency. Let it run for 5 minutes, scraping down the sides with a spatula as needed.

Now, add the cilantro, remaining lime juice, salt, and pepper. Keep pureeing until the cilantro is finely blended and the dressing is incredibly smooth, without any remaining peanut chunks.

While the machine is running, gradually pour in the vegetable oil in a slow, steady stream to create a stable emulsion, this will prevent the oil from separating. Keep pureeing the vinaigrette until well combined.

Transfer the vinaigrette to an airtight container and refrigerate until ready to use. This peanut lime vinaigrette can be stored for up to 5 days.

Combine all the Cajun Blackening Spice Ingredients thoroughly until well mixed. Store the spice mix in a dry, sealed container until you're ready to use it.

Take the chicken breasts out of the refrigerator and let them sit at room temperature for 15 minutes.

Using a paper towel, pat dry the chicken breasts. Then coat them on all sides with the Cajun spice mixture.

Add vegetable oil to a large skillet and heat it over medium heat. Once the oil is hot, swirl it around to coat the skillet evenly.

Add the chicken breasts to the skillet and cook for about 7 minutes without flipping (5 minutes for thin-cut breasts). Flip the chicken and cook on the second side until well browned and cooked through, approximately another 7 minutes. Keep an eye on it to ensure it doesn't get too dark; continue flipping back and forth until it reaches an internal temperature of 160-165ºF.

Transfer the chicken to a clean cutting board and let it rest for five minutes before slicing into thin slices and serving it on top of the salad.

While the chicken is cooking, assemble the salad by combining romaine, black beans, corn, dates, feta and peanut lime vinaigrette in a large salad bowl. Toss everything together using tongs or a salad serving spoon and fork until all the ingredients are lightly coated with the vinaigrette.

Divide the salad evenly into bowls. Cut the avocado in half, remove the seed, and slice lengthwise into ¼ inch slices. Scoop out the slices with a spoon. Garnish each bowl of salad with the avocado slices and top with the sliced blackened chicken.

For a finishing touch, add a lime wedge to each bowl and serve immediately.