Spicy Southwest Chicken Salad with Peanut-Lime Dressing

Spicy Southwest Chicken Salad with Peanut-Lime Dressing

Ingredients

• For the Spice Rub
• 1 tablespoon paprika
• 2 tsp. salt
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1/2 tsp. black pepper
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme leaves
• 1/4 tsp. cayenne pepper

• For the Salad
• 1 1/2 tablespoons of the spice rub
• 2 teaspoons extra-virgin olive oil
• 2 boneless, skinless chicken breasts
• 2 hearts of romaine lettuce, chopped
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels
• 1 avocado, sliced
• 2 tablespoons diced red onion
• 2 tablespoons roasted peanuts
• Lime wedges for serving, if desired

• For the Dressing
• 2 tablespoons creamy peanut butter
• 2 tablespoons fresh lime juice
• Grated zest from 1 lime
• 1 tablespoon soy sauce (can use Tamari if you're gluten free)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey
• 1 tablespoon water
• 1/4 tsp. salt

Instructions

1. Make the spice rub. Stir together all of the ingredients in a small bowl until well combined. Measure out 1 1/2 tablespoons and place it in a separate small bowl. The remaining spice rub can be stored and saved for the next time you make this salad.
2. Bake the chicken. Pre-heat your oven to 400 degrees. Add 2 teaspoons of olive oil to the reserved 1 1/2 tablespoons of spice rib, stirring until a paste forms. Then rub the paste over all sides of the chicken breasts. Place the coated chicken on a baking pan with a wire rack. Transfer to your pre-heated oven and bake for about 25 minutes, or until a thermometer inserted into the thickest part of the chicken breast registers 160 degrees Fahrenheit. Once cooked, remove the chicken from the oven and set it aside to rest for about 5 minutes before slicing.
3. While the chicken is baking, make the dressing. Stir together all of the ingredients until well combined, adding more water as necessary to thin it to your desired consistency. Set aside.
4. Assemble the salad. Toss the chopped romaine lettuce with the dressing, then divide it evenly between two plates. Top with the sliced chicken breasts, black beans, corn, sliced avocado, diced red onion and peanuts, dividing the toppings evenly between the two plates. Serve with lime wedges, if desired.