1/2 ripe avocado, save the other half to top your salad
2 teaspoons of olive oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon cayenne
1 skinless, boneless chicken breast
4-5 cups of raw baby spinach
1/4 cup finely choppedor thinly sliced purple onion,
1/4 cup quinoa, cooked
1 naval orange, sectioned
Instructions
Put first 8 ingredients in a blender or processor and blend to make the dressing.
Cut a piece of foil and add the next 5 ingredients to make a marinade. Stir with the back of a spoon. Lay one chicken breast over marinade and drizzle some over the top of the chicken to coat the chicken. Pull up the sides of the foil and roll down to make a sealed packet. Bake for 20-25 minutes in a 425 degree oven. Remove chicken and slice into thin strips.
In a large bowl add the spinach and top with the remaining ingredients including the other half of the avocado, chopped. Toss and drizzle with your dressing to taste. You do not have to put all the dressing on this salad.
Originally Submitted
8/20/2016
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