Spicy Chicken Salad

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1 tablespoon pure mild chile powder, preferably ancho

2 teaspoons ground cumin

1 teaspoon ground coriander


Four 6-ounce skinless, boneless chicken breast halves, pounded 1/3 inch thick

Olive oil cooking spray

10 ounces spinach, stems discarded, leaves torn into large pieces

1 pint grape tomatoes, halved

4 scallions, thinly sliced

1 Hass avocado—halved, pitted, peeled and cut into thin wedges

6 radishes, thinly sliced

1/2 cup plus 2 tablespoons plain nonfat yogurt (5 ounces)

1 tablespoon extra-virgin olive oil

1 tablespoon fresh lemon juice

1 garlic clove, minced

Freshly ground pepper

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