Serves 4

24 oz chicken breasts, boneless, skinless
1 1/2 cup quinoa, uncooked
3 cup spinach, chopped
1 1/2 cup Roma tomatoes, chopped
1 avocado, diced
1/3 cup red onions, sliced or chopped

For the Dressing:
3/4 cup Greek yogurt
1/4 cup fresh lime juice
1 teaspoon chili powder
2 tablespoon fresh cilantro, chopped
1 1/2 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon pepper

Season chicken with salt and pepper, then grill or broil chicken until firm to the touch; dice or shred.
Cook quinoa according to package instructions, fluff, then set aside.
Combine yogurt, lime juice, chili powder, cilantro, cumin, salt and pepper in a bowl to make dressing. Mix thoroughly and set aside.
Combine cooked chicken, quinoa, spinach, tomato, avocado and red onion together with the dressing.