Chicken Ingredients:

1.3 lbs organic chicken breasts, cubed
1.5 tbs soy sauce (Tamari sauce for GF)
1.5 tbs olive oil
1 tbs honey
1 tsp chipotle powder*
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground pepper

Salad Ingredients:

4 heads romaine lettuce, chopped
1 cup organic sweet corn, warmed
10 oz. pckg grape tomatoes, halved
1/2 red onion, fine chop
1 cup shredded Mexi blend cheese

Avocado Crema Ingredients:

2 large ripe avocados
1/2 cup low fat Greek yogurt
juice of 1 lime
1/2 tsp salt

Chicken Directions:

Place cubed chicken in a tupper. Mix the soy sauce, oil and honey. Pour over the chicken and mix to coat. Mix the chipotle chili powder, cumin, garlic powder, pepper and oregano and sprinkle over the chicken. Toss to coat.
Heat a large skillet on medium high heat. Add the chicken and all of sauce/mixture to the skillet and cook, about 3 minutes on each side, or until cooked through.
Remove from pan and chop into small peices.

Avocado Crema Directions:

Mash avocados with fork and continue to combine all the rest of the ingredients until smooth. OR just throw everything in a food processor until incorporated and smooth.

Assemble salad as pictured (by dividing all the Salad Ingredients evenly amongst your bowls). Top with chicken and avocado cream and serve.

Special Notes:

If you cannot find Chipotle powder, use 1 tbs canned Chipotle in Adobo Sauce.

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