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Spicy Southwestern Chicken Salad with Peanut Butter and Lemon Dressing
MY SPICY KITCHEN26Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. paprika
- 2 tsp. chili powder (I used 2 tsp.)
- 2 tsp. salt
- 1/2 tsp. black pepper (Powder)
- 1 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme leaves
- 3/4 tsp. cayenne pepper (I used ½ tsp.)
- 2 1/2 Tbsp. rub (Spice, I used 2 ½ tbsp.)
- 2 tsp. oil
- 2 boneless skinless chicken breasts
- 2 romaine lettuce (hearts, chopped, I used one)
- 1/2 red onion (small – medium sized, diced)
- 1/2 cup black beans (rinsed and drained, I did not use)
- 1 cup sweetcorn (Kernels or 1 fresh Sweetcorn on the Cob can also use canned corn kernels)
- 1 avocado (halved seeded and sliced)
- 2 Tbsp. roasted peanuts (I used one but ad according to taste)
- lemon wedges (for serving)
- 2 Tbsp. creamy peanut butter
- 2 Tbsp. fresh lemon juice
- 1 lemon (Zest of, or Lime)
- 1 Tbsp. soya sauce (or Tamari Sauce)
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. honey (I did not use it)
- 1 Tbsp. water
- 1/4 tsp. salt
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