Name: Cajun Chicken, Cheddar & Spinach Salad with Scallion-Yogurt Dressing
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 3 (142 g) pkgs baby spinach; ¾ (227 g) block cheddar cheese; 1.36 kg chicken thighs, boneless skinless; 1 ½ small pkgs grape tomatoes; 1 ½ small bunches green onions (scallions); 1 cup plain Greek yogurt; black pepper; cayenne pepper; extra virgin olive oil; garlic powder; oregano, dried; paprika; salt; thyme, dried; white wine vinegar

Cajun Chicken, Cheddar & Spinach Salad with Scallion-Yogurt DressingCajun Chicken, Cheddar & Spinach Salad with Scallion-Yogurt Dressing — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ avocados

3 (142 g) pkgs baby spinach

¾ (227 g) block cheddar cheese

1.36 kg chicken thighs, boneless skinless

1 ½ small pkgs grape tomatoes

1 ½ small bunches green onions (scallions)

1 cup plain Greek yogurt

black pepper

cayenne pepper

extra virgin olive oil

garlic powder

oregano, dried

paprika

salt

thyme, dried

white wine vinegar

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the grill pan heats up, trim green onions and place on a large plate. Drizzle with oil and season with salt.

Once the grill pan is hot, add the green onions. Cook, turning once, until tender and lightly charred, 5-7 minutes; return to the plate.

Meanwhile, place yogurt, oil, water, vinegar, and spices in a small bowl; whisk to combine the dressing and set aside. (Add additional water, 1 tablespoon at a time, if necessary, to reach a drizzling consistency.)

Place spices in another small bowl and stir to combine the spice mix.

Pat the chicken thighs dry with paper towels and place on another large plate; season with the spice mix on both sides.

Once the green onions are done, return grill pan to medium-high heat and coat with oil. Working in batches if necessary, add chicken and grill, flipping once, until charred and cooked through, 8-10 minutes. Remove to a clean plate.

Meanwhile, mince the grilled onions and add to the bowl with the dressing. Stir to combine and set aside. (Reserve plate for next step.)

Coarsely grate cheese and place on the reserved plate.

Halve tomatoes and add to the plate with the cheese.

Halve and pit avocados; scoop out with a spoon and medium dice the flesh. Add to the plate.

Slice chicken into strips.

Divide spinach between plates or bowls; top with cheese, tomatoes, avocado, and chicken. Serve with dressing on the side and enjoy!

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