Cajun Chicken, Cheddar & Spinach Salad with Scallion-Yogurt Dressing

Directions

1. Prepare the produce: wash all fresh items and dry well, skipping spinach if it’s already pre-washed.
2. Heat a grill pan, outdoor grill, or a regular skillet over medium-high heat.
3. Trim the scallions, place them on a plate, drizzle with oil, and sprinkle with a pinch of salt.
4. Cook the scallions on the heated surface until tender and lightly charred, turning once, about 5 minutes; set aside.
5. Whisk together the yogurt, oil, water, white wine vinegar, and all spices in a small bowl to form the dressing; add water gradually if you want a drizzling consistency.
6. Mix the spices so they’re evenly combined in a separate small bowl.
7. Pat the chicken thighs dry and place on a plate; rub with the spice mix on both sides.
8. Reheat the pan and coat it with a little oil; grill the chicken, turning once, until charred and cooked through, 8–10 minutes; transfer to a clean plate.
9. Mince the grilled onions and fold them into the dressing; set aside.
10. Coarsely grate the cheddar and place it on the plate with the cheese; halve the tomatoes and add them.
11. Halve and pit the avocado, scoop the flesh into a cube-like dice, and add to the plate.
12. Slice the chicken into strips.
13. Divide the spinach between dishes and top with cheddar, tomatoes, avocado, and chicken; serve with the dressing on the side.