mesquite chicken salad with tomato and avocado

Ingredients For mesquite chicken salad with tomato and avocado

• MESQUITE CHICKEN (CAN BE DONE UP TO 2 DAYS IN ADVANCE):
• 1 Tbsp

  paprika
• 1 tsp

  ground cumin
• 1 tsp

  garlic powder
• 1/2 tsp

  onion powder
• 1/2 tsp

  ground mustard
• 1 tsp

  brown sugar
• 1 tsp

  dried rosemary
• 1 tsp

  dried oregano leaves
• 1

  bay leaf
• 1 tsp

  smoked salt
• 2 Tbsp

  olive oil
• 2 clove

  fresh garlic, minced
• 1 md

  lime - juiced and zested
• 1 tsp

  honey
• 2 lg

  chicken breasts
• SALAD:
• 1 (8-oz) bag

  mixed salad greens
• 2 cups

  chopped tomato
• 2 ripe

  avocados, cubed
• 1 md

  cucumber, chopped
• 1/2 md

  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 md

  lime, halved
• 4 Tbsp

  olive oil
• 1/2 tsp

  crushed red pepper flakes
• 1/2 to 1 tsp

  salt
• 1 to 2 tsp

  black pepper