INGREDIENTS
1/3 cup Kosher salt
1/3 cup brown sugar
3 Tablespoons paprika (smoked or sweet)
2 Tablespoons freshly ground black pepper
2 Tablespoons garlic powder
1 Tablespoon cayenne pepper
1 Tablespoon celery salt
1 Tablespoon chili powder
1 Tablespoon dried thyme
1 Tablespoon dry mustard
1 Tablespoon lemon peel zest
1/2 Tablespoon white pepper

METHOD
Blend all ingredients thoroughly.

Sprinkle on all sides of the meat and rub it in well. Let the meat sit at room temperature for 1 to 2 hours or covered in refrigerator overnight.

Peanut Sauce:
4 Tablespoons peanut butter
4 Tablespoons hot water
4 Tablespoons soy sauce (low sodium is best)
2 teaspoons sesame oil
2 teaspoons ground ginger

1 bag mixed lettuces
1 large carrot, julienned
1 can of mandarin oranges, drained
2 grilled chicken breasts, sliced thin
crunchy noodles (optional)

METHOD
Whisk all the lime dressing ingredients in a small bowl. Set aside.

In a separate bowl combine all the ingredients for the peanut sauce. Mix well and set aside.

Rinse the lettuce and dry thoroughly (I use a salad spinner). Combine the lettuce, carrots, mandarin oranges and chicken in a large bowl. Pour in the lime dressing and toss. Divide the salad among four salad plates. Drizzle each salad with the peanut sauce. Top with some crunchy noodles, if desired. Serve immediately.

Enjoy!!