Brine chicken breasts for 1 hour
Make a tortilla cutlet by dredging chicken in flour, then egg, then panko mixed with ½ cup cotija and blackened seasoning
Cook chicken in preheated oil
Make a dressing with lime juice, 1 tablespoon chopped cilantro, and salt
Massage cabbage and kale with salt in a salad bowl
Add romaine, zesty ranch, black beans, cotija, chopped cilantro, and elote PICO to the salad
Top salad with cooked chicken and tortilla strips
Serve with lime wedges
