Chicken - Grilled W Spinach Salad With Spicy Pineapple Dressing

• 1 pound skinless, boneless chicken breast
• 1 tsp. chili powder
• 1/4 tsp. salt
• cooking spray
• 1 1/4 cups (i-inch)cubed fresh pineapple (about 8 oz.), divided
• 2 Tbsp. chopped fresh cilantro
• 2 Tbsp. fresh orange juice
• 4 tsp. minced habanero pepper
• 2 large garlic cloves
• 1/4 cup extra-virgin olive oil
• 3/4 cup julienne-cut peeled jicama
• 2/3 cup thinly sliced red bell pepper
• 1/2 cup thinly sliced red onion
• 1 (5-oz.) package fresh baby fresh spinach (about 8 cups)

1. Heat grill to medium-high heat. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small skillet. Sprinkle both sides of chicken lightly & evenly with chili powder & salt. Lightly coat chicken with cooking spray. Add chicken to grill; cook for 3 minutes on each side or until done. Remove from grill & set aside.
2. Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on, gradually add olive oil until blended.
3. Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chiken evenly over salads. Drizzle salads evenly with remaining 1/4 cup dressing.

skinless, chili powder, salt, cooking spray, pineapple, fresh cilantro, orange juice, habanero pepper, garlic, extravirgin olive oil, julienne, red bell pepper, red onion, fresh baby fresh spinach

Taken from www.epicurious.com/recipes/member/views/chicken-grilled-w-spinach-salad-with-spicy-pineapple-dressing-50090290 (may not work)