The Pioneer Woman Tasty Kitchen
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Peppered Lime Chicken with Avocado Salad and Creamy Lime Dressing

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Level: Easy

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Description

You’ll want to slurp the dressing with a straw. Just sayin.

Ingredients

  • FOR THE CHICKEN:
  • 1 Tablespoon Black Pepper
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 1 pinch Crushed Red Pepper Flakes
  • 6 whole Boneless, Skinless Chicken Breasts
  • ½ whole Lime, Juiced
  • FOR THE DRESSING:
  • ¼ cups Mayonnaise
  • 1 teaspoon Worcestershire Sauce
  • ½ whole Lime, Juiced
  • 1 teaspoon Cumin
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Paprika
  • 2 whole Cranks Fresh Ground Black Pepper
  • 1 pinch Crushed Red Pepper Flakes
  • FOR THE SALAD:
  • 2 whole Large Tomatoes, Sliced Thin
  • 2 whole Avocados, Cored, Sliced
  • 1 whole Small Red Onion, Peeled, Sliced Thing
  • ½ teaspoons Kosher Salt
  • 2 Tablespoons Cilantro, Snipped
  • 1 whole Lime, Juiced

Preparation

For the chicken, mix pepper, salt, onion powder, garlic powder, coriander, red pepper and cumin together in a small bowl. Put chicken breasts in large Ziploc bag and pound to 1/4 inch thin. Lay chicken breasts on foil-lined baking sheet. Sprinkle generously with pepper mixture. Drizzle lime juice over chicken. Bake in a 375ºF oven for 15-20 minutes, until fully cooked.

Meanwhile, make dressing. Whisk together the dressing ingredients until smooth, set aside.

To serve, assemble the salad by layering slices of tomato, onion and avocado. Sprinkle with kosher salt, cilantro and juice of lime. Serve with chicken and creamy lime dressing on the side. Enjoy!

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