Spinach and Avocado Salad with Chili-Flavored Chicken

Name: Spinach and Avocado Salad with Chili-Flavored Chicken
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

Main Courses
Chicken
Vegetables
Quick
Salads

Appears in Cook's Illustrated March/April 1997

Flat-leaf spinach is more tender and flavorful than any of the dry, curly varieties and makes better salads. Look for it in bundles, not packages.

A cookbook recipe exclusively for All-Access members from The Ultimate Burger

SERVES 4

TIME 35 minutes

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