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8-10oz boneless, skinless chicken breast or 1.5 cups cubed cooked chicken
salt
1 large ear of corn, kernels shaved off
1 teaspoon extra virgin olive oil
¼ teaspoon chili powder
1 English seedless cucumber
½ heaping cup diced tomatoes (I used cherry tomatoes)
½ red onion, diced
1 yellow bell pepper, seeded and diced
1 large handful of cilantro, lightly chopped
1 avocado, peeled, pitted, insides chopped
½ cup mild jarred salsa verde
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