Mesquite Chicken Salad with Tomato and Avocado | Just A Pinch Recipes

Ingredients

• ## MESQUITE CHICKEN (CAN BE DONE UP TO 2 DAYS IN ADVANCE):
• 1 tablespoon(s) paprika
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) garlic powder
• 1/2 teaspoon(s) onion powder
• 1/2 teaspoon(s) ground mustard
• 1 teaspoon(s) brown sugar
• 1 teaspoon(s) dried rosemary
• 1 teaspoon(s) dried oregano leaves
• 1 bay leaf
• 1 teaspoon(s) smoked salt
• 2 tablespoon(s) olive oil
• 2 clove(s) fresh garlic, minced
• 1 medium lime - juiced and zested
• 1 teaspoon(s) honey
• 2 large chicken breasts
• ## SALAD:
• 1 (8-oz) bag(s) mixed salad greens
• 2 cups - chopped tomato
• 2 ripe avocados, cubed
• 1 medium cucumber, chopped
• 1/2 medium red onion, halved and then each half sliced into thin half-rings
• 1 cup black beans (if using canned, rinse and drain well)
• 1 cup shredded mozzarella cheese
• 1/2 cup fresh cilantro leaves, chopped
• 1 medium lime, halved
• 4 tablespoon(s) olive oil
• 1/2 teaspoon(s) crushed red pepper flakes
• 1/2 to 1 teaspoon(s) salt
• 1 to 2 teaspoon(s) black pepper