Mexican-Spiced Chicken & Corn Bowl

• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken and corn, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. • Reduce heat to medium, then add BBQ sauce, the butter and water. Simmer, until slightly thickened, 1-2 minutes. Season to taste.

• Meanwhile, combine cucumber, baby spinach mix, slaw mix, mayonnaise and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.