Heat oil in sautee pan. Press chicken into blackened seasoning until completely covered (no skin showing).
Carefully place coated breast into sautee pan medium-high, allow to blacken about 3-4 minutes on first side. Flip, don't splatter yourself. Lower heat to medium-low, cover and allow to cool completely until chicken is done.
Toss Romaine with Caesar dressing, craisins, parmesan, and mozzarella. Place salad in bowl, top with cooked chicken. Dice tomatoes and some sprinkles of cheese.