Cilantro-Lime Chicken Salad

¼ cup fresh lime juice (2 or 3 limes) 

2 Tbsp. Fresh Thyme canola oil 

2 Tbsp. Water 

2 Tbsp. white wine vinegar 

2 Tbsp. chopped fresh cilantro 

2 tsp. Fresh Thyme coarse-ground mustard 

2 tsp. Fresh Thyme honey 

1 tsp. Fresh Thyme fine sea salt, plus extra to season chicken 

1 Tbsp. Fresh Thyme extra virgin olive oil 

1 lb. Fresh Thyme Butcher Shop chicken tenders 

1 Tbsp. Fresh Thyme chili powder 

4 cups washed and chopped romaine lettuce 

½ cucumber, peeled and sliced 

1 cup halved grape tomatoes 

½ medium red onion, thinly sliced 

2 ripe medium avocados, pitted, peeled and sliced 

Lime wedges 

1. For dressing, in a jar with a screw-top lid combine first eight ingredients including the salt. Screw on lid and shake vigorously until well combined.
2. In a large skillet, warm the olive oil over medium-high heat. Season chicken with salt and chili powder and cook in skillet for 10 minutes or until no pink remains, turning once. Transfer chicken to a cutting board and let stand until cool enough to handle. Thinly slice chicken with a sharp knife.
3. In a large salad bowl, combine the chicken, lettuce, cucumber, tomatoes, red onion and avocados.
4. Serve salad with dressing and lime wedges

Each serving contains: 261 calories, 16 g fat, 2 g saturated fat, 0 g trans fat, 55 mg cholesterol, 414 mg sodium, 11 g carbohydrates, 5 g fiber, 4 g sugar, 19 g protein. Daily values: 70% vitamin A, 17% vitamin C, 3% calcium, 7% iron.