Tasty's Chicken, Avocado and Quinoa Salad

INGREDIENTS
Chicken + Seasoning
1 chicken breast
2 teaspoons olive oil
1⁄2 teaspoon cumin
1⁄2 teaspoon chili powder
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon kosher salt

Dressing
1⁄2 standard cup of Chobani Plain Greek yogurt
1⁄2 avocado
1 clove garlic, chopped
1⁄4 cup cilantro, chopped
1⁄3 cup fresh lime juice
1⁄2 cup olive oil
1⁄2 cup water
1⁄4 teaspoon kosher salt

Salad
4­-5 cups baby spinach
1⁄2 avocado, diced
1⁄4 cup red quinoa, cooked
1⁄4 red onion, finely chopped
1 navel orange, sectioned

PREPARATION
1. Preheat oven to 425.
2. Tear an 8x10 piece of foil, and pour olive oil, cumin, chili powder, cayenne, and salt into the middle. Stir with a spoon, then coat the chicken breast in the spiced oil.
3. Fold up the sides of the foil and seal tightly to encase the chicken. Bake 20 minutes, or until cooked through. (Internal temperature reaches 165 /75 ̊C).
4. In a blender, combine yogurt, avocado, garlic, cilantro, lime juice, olive oil, water, and salt. Blend until smooth and creamy. Set aside.
5. Arrange spinach, quinoa, chicken, orange sections, avocado, and diced red onion in a bowl. Drizzle with dressing and toss to combine.
6. Enjoy!