Hi Renee,
Here's a spinach salad that I like a lot. I got it from Cooks Illustrated. I make this in the summer a lot and it's yummy. Avocados can be kind of pricy, but you could easily replace that with whatever veggies you like.
Spinach and Avocado Salad with Chili Chicken
Serves 4
A creamy yogurt dressing spiked with lemon and garlic is a good match for the strong flavors in this salad.
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
Instructions
1. 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.
2. Place spinach and tomatoes in large bowl. Sprinkle avocado with 1 tablespoon of the lemon juice; add to salad bowl.
3. Whisk yogurt, oil, garlic, and remaining 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; toss and serve immediately.
