mesquite chicken salad with tomato and avocado

Ingredients

• MESQUITE CHICKEN (CAN BE DONE UP TO 2 DAYS IN ADVANCE):
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground mustard
• 1 teaspoon brown sugar
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano leaves
• 1 bay leaf
• 1 teaspoon smoked salt
• 2 tablespoons olive oil
• 2 cloves fresh garlic, minced
• 1 medium lime - juiced and zested
• 1 teaspoon honey
• 2 large chicken breasts
• SALAD:
• 1 (8-oz) bag mixed salad greens
• 2 cups - chopped tomato
• 2 ripe avocados, cubed
• 1 medium cucumber, chopped
• 1/2 medium 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 medium lime, halved
• 4 tablespoons olive oil
• 1/2 teaspoon crushed red pepper flakes
• 1/2 to 1 teaspoons salt
• 1 to 2 teaspoons black pepper