Southwest Chicken Salad

I was visiting my parents the other day and I decided to bring home all of my cookbooks and magazines that I had in their basement.  I found my Fine Cooking Magazine and on the cover was an amazing salad so I decided to make it for dinner tonight. This recipe was a little adapted slightly, but the true recipe can be found here.

Ingredients

4 boneless skinless chicken tenders


1/8 tsp Cayenne Pepper

1/8 
tsp Paprika

1 tsp Light Brown Sugar 


1 tsp Ground Coriander 


1 tsp Ground Cumin 

Salt & Black Pepper 

2 - 3 tbs Olive Oil

Juice of 1 1/2 Limes

2 tsp Chopped fresh cilantro, plus leaves for garnish 


1 tsp Honey 

Sriracha


1 c Canned Black Beans, rinsed and drained 


1/2 c Cherry Tomatoes, quartered

2 large scallion, thinly sliced 


Romaine Lettuce, torn into bite-size pieces


1 medium firm-ripe avocado, sliced


Handful toasted pine nuts 

Now the recipe called for a grill, but it was since it was raining out side I used my grill pan.

While your grill pan heats up.  Combine the cayenne pepper, paprika, brown sugar, coriander, cumin, and salt in a small bowl. Mix to combine and add to a plastic bag, then add the chicken and coat well.

Spray the grill pan with a little olive oil spray. Cook the chicken until the edges of the top side are white, about 3 minutes. Flip and cook until cooked through, 1 to 2 minutes more. Set aside.

In a small bowl, combine the olive oil, lime juice, the honey, chopped cilantro, salt, a few grinds of pepper, and a few shakes of Sriracha
. Whisk to combine.  

Combine the black beans, tomatoes, scallion in a small bowl. Add a little of the dressing and toss gently.

Arrange the lettuce on a platter. Slice the chicken into bite size pieces. Pit and slice the avocado. Arrange the chicken, avocado, and salsa on the lettuce. Drizzle the remaining dressing over the salad. Garnish with the pine nuts.