• Healthy
• Fast
• Staff Favorite

Ingredients

1. 1 tablespoon pure mild chile powder, preferably ancho
2. 2 teaspoons ground cumin
3. 1 teaspoon ground coriander
4. Salt
5. Four 6-ounce skinless, boneless chicken breast halves, pounded 1/3 inch thick
6. Olive oil cooking spray
7. 10 ounces spinach, stems discarded, leaves torn into large pieces
8. 1 pint grape tomatoes, halved
9. 4 scallions, thinly sliced
10. 1 Hass avocado—halved, pitted, peeled and cut into thin wedges
11. 6 radishes, thinly sliced
12. 1/2 cup plus 2 tablespoons plain nonfat yogurt (5 ounces)
13. 1 tablespoon extra-virgin olive oil
14. 1 tablespoon fresh lemon juice
15. 1 garlic clove, minced
16. Freshly ground pepper

Directions

1. Preheat the broiler. In a small bowl, combine the chile powder with the cumin, coriander and 1/2 teaspoon of salt. Coat the chicken breasts with the spices. Lightly coat a broiler pan with olive oil cooking spray, then set the chicken breasts on it. Broil the chicken for about 4 minutes per side, or until cooked through. Transfer the chicken to a cutting board and let cool, then slice on the diagonal into 1/3-inch strips.
2. In a large bowl, toss the spinach with the tomatoes, scallions, avocado and radishes. In a small bowl, whisk the yogurt with the olive oil, lemon juice and garlic and season with salt and pepper. Pour the dressing over the salad, add the chicken and toss well, then serve.

Notes

One Serving Calories 387 kcal, Total Fat 16.6 gm, Saturated Fat 3.0 gm, Protein 46 gm, Carbohydrates 15 gm