Spinach and Avocado Salad with Chili-Flavored Chicken
NOTE: A creamy
yogurt dressing spiked with lemon and garlic is a good match for
the strong flavors in this salad. This salad serves
four.
2 teaspoons chili powder
1 teaspoon ground cumin
Salt
2 teaspoons vegetable oil
1 pound boneless, skinless chicken breasts, trimmed of excess fat
11/2 pounds flat-leaf spinach, stemmed, washed, dried, and torn into large pieces (about 9 cups)
4 ripe plum tomatoes (about 3/4 pound), cored and cut into wedges
1 Hass avocado, halved, pitted, peeled, and cut into thin strips (see figures 28–33)
3 tablespoons lemon juice
3/4 cup plain yogurt
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
INSTRUCTIONS:
1. Heat broiler or light grill. Combine chili powder, cumin, and 1/2 teaspoon salt in small bowl. Rub vegetable oil then spice mixture into both sides of each chicken breast. Broil or grill chicken, turning once, until cooked through, about 10 minutes. Set aside.
2. Place spinach and tomatoes in large bowl. Sprinkle avocado with 1 tablespoon lemon juice and add to salad bowl.
3. Whisk yogurt, olive oil, garlic, remaining 2 tablespoons lemon juice, and salt to taste in small bowl.
4. Slice chicken crosswise into 3/4-inch-wide strips and add to salad bowl. Pour dressing over salad and toss gently. Serve immediately.