Low-carb salad bowl featuring chicken, black beans, corn, and arugula with a citrusy avocado sauce
Slice chicken into bite-sized strips or cut it into chunks. Season it right on the cutting board with the Yucatan Spice Mix.
Heat olive oil in a medium skillet over medium-high heat. Add chicken, stirring occasionally, until cooked through, about 10 minutes. Remove to a paper-towel-lined plate and let cool.
Chop or slice remaining avocado.
Place 1 cup of arugula into each of 2 serving bowls. Add half of the chicken, avocado, beans, and cheese to each bowl.
Top with salsa and Lime-Avocado Sauce.
No Yucatan Spice Mix? Substitute a combination of chili powder, cumin, and garlic pepper.
Don't like arugula? Skip it and use romaine or spinach.