Loaded Mexican Superfood Salad

1. **Prepare the Blackened Chicken:** Season organic chicken with salt, pepper, paprika, chili powder, garlic powder, and cumin. Cook in a hot pan with avocado oil until blackened and cooked through. Set aside to cool, then slice or shred.
2. **Prepare Sweet Potato Ribbons:** Preheat the oven to 400 degrees Fahrenheit. Using a peeler or mandoline, create thin ribbons from the sweet potatoes. Toss the ribbons in avocado oil with salt, pepper, garlic powder, and chili powder. Spread on a baking sheet and bake for about 15 minutes. Finish with 5 additional minutes on broil until slightly crispy. Watch carefully to prevent burning.
3. **Prepare Crunchy Quinoa:** Spread cooked quinoa on a baking sheet. Broil for about 5-10 minutes, flipping the pan halfway through, until the quinoa is golden brown and crispy. Watch carefully to prevent burning.
4. **Assemble the Salad:** In a large bowl, combine the blackened chicken, prepared sweet potato ribbons, and crunchy quinoa. Add avocado, black beans, cherry tomatoes, bell pepper, chopped romaine, de-stemmed kale, pepitas, and fresh cilantro. Drizzle with Green Goddess salad dressing and toss to combine. Serve immediately or store for meal prep.