Chicken avocado pineapple and rice salad

In a medium bowl, whisk 1T lime juice, 2 tsp oil, garlic and crushed red pepper. Add the chicken and toss to coat.

Coat large skillet with cooking spray. Cook the marinated chicken over medium heat for 5-7 minutes. Remove from heat. Let cool.

In a medium bowl, whisk remaining lime juice, oil, sugar, ginger and S&P. Chop half the avocado and stir in the mixture.

Combine the rice, chicken, pineapple and avocado mixture in a large bowl. Serve this on the spinach and put remaining avocado (sliced) on top or on the side.