Name: Spinach and Avocado Salad with Chili-Flavored Chicken
Total time: 35 min
Ingredients: 2 teaspoons chili powder; 1 teaspoon ground cumin; Table salt; 1 pound boneless, skinless chicken breasts, trimmed; 2 teaspoons vegetable oil; 1 1/2 pounds flat-leaf spinach, stemmed, washed, dried, and torn into large pieces (about 9 cups, tightly packed); 4 plum tomatoes (ripe, about 3/4 pound), cored and cut into wedges; 1 Hass avocado, halved, pitted, peeled, and cut into thin strips; 3 tablespoons lemon juice from 1 large lemon; 3/4 cup plain yogurt; 2 tablespoons extra-virgin olive oil; 1 large clove garlic, minced

Why This Recipe Works

We preferred flat-leaf spinach to curly in our spinach salad recipe. We discovered that freshness can be prolonged for a day or two by wrapping the root ends in damp paper towels and keeping the spinach in an open plastic bag. To prepare it for salads, we pinched off and discarded the stems as needed, based on their thickness and toughness. Then we rinsed the leaves in a bowl, sink, or salad spinner filled with cold water several times, until there was no grit in the bottom of the container, spinning them dry in a salad spinner and blotting off any excess water with paper towels.

Before You Begin

A creamy yogurt dressing spiked with lemon and garlic is a good match for the strong flavors in this salad.

Instructions

Heat broiler or light grill. Mix chili powder, cumin, and 1/2 teaspoon salt in small bowl. Rub oil then spice mixture into both sides of each chicken breast. Broil or grill, turning once, until cooked through, about 10 minutes. Set aside.

Place spinach and tomatoes in large bowl. Sprinkle avocado with 1 tablespoon of the lemon juice; add to salad bowl.

Whisk yogurt, oil, garlic, and remaining lemon juice, and salt to taste, in small bowl.

Slice chicken crosswise into 3/4-inch-wide strips and add to salad bowl. Pour dressing over salad; toss and serve immediately.