• Pat chicken* dry and season with half the garlic powder, half the paprika, salt, and pepper (all the garlic powder and all the paprika for 4). • Drizzle oil in a hot large pan. Cook chicken until cooked through, 3-5 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, 11⁄2-2 minutes. • Quarter tomato lengthwise, then cut crosswise into quarter-moons. Thinly slice cucumber and radishes.

• In a small bowl, mix mayonnaise with half the chimichurri. • In a large bowl, whisk vinegar with 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. • Top salad with chicken and drizzle with chimichurri mayo. Serve. Chicken is fully cooked when internal temperature reaches 165°.