Summer Chopped Chicken Salad with Spiralized Cucumbers and Salsa Verde

If you’re NOT using pre-cooked chicken (if you are, skip this step): fill a large saucepan two-thirds full of water and bring to a boil over high heat. Salt it so that it tastes good, add the chicken breast, and remove the pot from the heat. Cover and let the chicken sit until cooked but very tender, about 15 minutes. Remove the chicken from the water and cut into it to check its doneness; if it's still a little pink, return it to the water for another minute or two. Remove the chicken to a plate and let it rest for 2 minutes and then slice into cubes.While chicken cooks, cook the corn. Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add in the corn and season with chili powder and salt. Cook until bright yellow and charred, 5-7 minutes.Meanwhile, spiralize the cucumber with Blade A, applying light pressure so that the ribbons are thin. Pat the cucumber noodles dry with paper towels and trim the noodles with kitchen shears so that they are easier to manage.In a large mixing bowl, combine the cucumbers, tomatoes, onions, bell peppers, cilantro, avocado, cooked corn and cubed cooked chicken. Pour in the salsa verde and toss well to combine.Pour the mixture into the bowls and serve.