For the Dressing:
2 tablespoons peanut butter
1 tablespoon olive oil
1/2 lime, juiced
3 tablespoons water
1 tablespoon dijon mustard
1/2 tablespoon maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon garlic
For the Salad:
1 tablespoon coconut oil
1 pound boneless, skinless chicken breasts, cut into small 1/2 inch pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika powder
3/4 teaspoon garlic powder
8 cups curly lettuce, chopped
1/4 of small red onion, sliced thinly
1 cup fresh blueberries
1 cup raspberries
1/2 cup goat cheese
1/2 cup smoked almonds, chopped