• Pat chicken dry with paper towels and season all over with half the garlic powder, half the paprika, salt, and pepper (all the garlic powder and all the paprika for 4 servings). • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.

• While chicken cooks, wash and dry produce. • Massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 1 1⁄2-2 minutes. • Quarter tomato lengthwise; cut crosswise into pieces. Trim and halve cucumber lengthwise; thinly slice into half-moons. Halve radishes; thinly slice into half-moons.

• In a small bowl, combine mayonnaise with half the chimichurri. • In a large bowl, whisk together vinegar, remaining chimichurri, and a large drizzle of olive oil.

• Add tomato, cucumber, radishes, edamame, arugula, and grain blend to bowl with vinaigrette. Toss to combine; season with salt and pepper. • Slice chicken against the grain. • Divide salad between bowls; top with chicken and drizzle with chimichurri mayo. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***