Paprika Lemon Chicken Salad

Ingredients

• 5 skinless chicken breast halves, boned and defatted

• 3/4 tsp sea salt

• 1 Tbsp paprika

• 1/2 Tbsp granulated garlic

• 2 tsp freshly ground black pepper

• 3/4 tsp fresh lemon juice

• 1 1/2 cups thickly sliced mushrooms

• 1 1/4 cups baby spinach

• 2 cups shredded romaine lettuce

• 1 pinch sea salt

• 1 pinch freshly ground black pepper

• 2 Tbsp chopped walnuts

• 1/2 cup diced red onion

• 1/4 tsp dry thyme, crushed

• 4 tsp lime peel

Dressing

• 1 Tbsp Dijon mustard

• 2 Tbsp fresh lemon juice

• 2 Tbsp canola oil

• 4 Tbsp chopped fresh parsley

• Pinch cane sugar

Instructions

1. Preheat oven to 400F. Combine ingredients for dressing, mix well and refrigerate until needed.

2. In a small bowl, combine first sea salt, paprika, garlic granules, black pepper and lemon juice. Rub 1 1/2 teaspoons spice mixture on each chicken breast, 3/4 teaspoon per side. Heat a large sauté pan over medium-high heat. Sauté chicken for 1 minute on each side. Transfer to oven and bake for 15 to 20 minutes, or until juices run clear when pierced with a fork. Cool and cut into cubes.

3. Remove dressing from refrigerator and combine with mushrooms in a large bowl. Marinate 5 minutes, then add in spinach, romaine, salt and pepper, nuts, onions and thyme. Mix well.

4. Serve 1 chicken breast, cubed, over 3/4 cup salad. Sprinkle 1 teaspoon lime peel to garnish.