EWWK: BBQ Chicken Chopped Salad


1 tablespoon organic canola oil
2 teaspoons chili powder
11/2 teaspoons cumin
11/2 teaspoons smoked paprika
½ teaspoons salt
¼ teaspoons black pepper
1-pound chicken cut into bite-sized pieces
2 Taylor farms Southwest salad kits (or comparable salad kit)
1 can black beans rinsed and drained
1 ½ cup frozen corn thawed
1 avocado
1 tablespoon lime juice


Combine the seasonings in a small bowl and mix. Add the oil to a medium pan and heat over medium-high heat. Once the oil is hot; add in the chicken and cook for 3-4 minutes on one side. Stir and add seasonings and allow to cook for 6 minutes and stir again and allow to finish cooking an additional 2-4 minutes or until the chicken reaches 165 on a meat thermometer. If the pan gets too dry add in a splash of water or lime juice.

While the chicken cooks add the chopped salad to a large bowl and mix in about 1 and ½ packets of the dressing (use more if needed). Peel and cut the avocado and toss with lime juice. Top the salad with cooked chicken, black beans, corn, and avocado slices.

Yield: 6 Servings.
Nutrition Breakdown: Calories 380, Fat: 19g (3g saturated), Cholesterol 65mg, Sodium 410mg, Carbohydrate 26g, Fiber 8g, Protein 24g.
Plate Plan: 1 Starch, 2 Vegetable, 3 Lean protein, 2 Fats