For The Salad:

• 6 small/medium chicken breasts
• 1.5 tsp cumin
• 1.5 tsp chili powder
• 1.5 tsp paprika
• 1.5 tsp garlic powder
• 0.5 tsp cayenne (optional if you like some heat)
• 0.5 tsp sea salt & pepper
• 1 head romaine lettuce, chopped
• 2 cups black beans (drained and rinsed)
• 2 cups cherry tomatoes
• 1 yellow + 1 red bell pepper, diced
• 1 avocado
• 1 green onion
• 1 cup dressing -- see below

Dressing (from That Clean Life):

• 1 cup cashews
• 1/2 cup water
• 1 TBSP nutritional yeast
• 3/4 tsp sea salt
• 1 TBSP unpasteurized apple cider vinegar
• 3 TBSP tahini
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 cup parsley (finely chopped)
• 1/4 cup chives (finely chopped)

For the salad:

1. Preheat the oven to 350F and mix together the spices in a small bowl (cumin, chili powder, garlic powder, paprika, cayenne, salt and pepper).
2. Season the chicken on both sides and bake it on a parchment lined baking sheet for 30 minutes.
3. Make the dressing -- see below.
4. Chop all the vegetables, add the cooked chicken and top with the ranch dressing.
5. I recommend only dressing what you're going to eat at that time.

For the dressing:

1. In a high speed blender, combine everything except the parsley and chives.
2. Blend until smooth and creamy and place in a jar.
3. Stir in the parsley and chives until well distributed. Cover and store in the fridge until ready to use.