Hearty Chicken Salad with Pomegranate

INGREDIENTS: 4 5-oz boneless, skinless chicken breasts 3 tbsp plus ¼ cup fresh lemon juice, divided ½ tsp sea salt, divided ¼ tsp ground cayenne pepper 1½ tsp fresh ground black pepper, divided Olive oil cooking spray ¼ cup nonfat plain Greek yogurt 2 tsp extra-virgin olive oil 8 oz fresh baby spinach ½ red onion, cut into paper-thin wedges ½ cup pomegranate arils 1 oz shelled raw unsalted pistachios 1 avocado, pitted, peeled and diced

INSTRUCTIONS:

1.In a large, shallow bowl, add chicken and 3 tbsp lemon juice. Turn to coat. Sprinkle ¼ tsp salt, cayenne and ½ tsp black pepper on all sides of chicken, dividing evenly. Set aside. 2.Place a ridged grill pan on medium-high heat and mist with cooking spray. Add chicken and grill, turning once, until cooked through, about 5 minutes per side. If necessary, work in batches to avoid overcrowding pan. Transfer to a cutting board and set aside until cool enough to handle, about 5 minutes. Cut each chicken breast crosswise into thin slices. 3.Meanwhile, prepare dressing: In a small bowl, whisk remaining ¼ cup lemon juice, yogurt, oil, remaining ¼ tsp salt and 1 tsp black pepper. Set aside. 4.In a large bowl, toss spinach, onion, pomegranate and pistachios and divide among serving plates. Top with chicken and avocado and drizzle with dressing, dividing evenly. Serve immediately.

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