Begin by rubbing the chicken breast with the olive oil, dried oregano and Cajun seasoning.
Turn a griddle pan on high and cook the chicken for 5 minutes on either side until charred on the outside and cooked through the centre.
Place to one side and allow to cool completely.
To assemble the salad, slice the lettuce into strips.
Dice the tomatoes, slice the spring onions and cube the flesh of the avocado.
Add these to the lettuce along with the drained black beans.
Once completely cool, slice the chicken and place on top of the salad.
Finally, mix together the buttermilk, lemon juice, paprika and garlic.
Drizzle over the salad and enjoy.