Chicken and Spinach Salad With Avocado and Fruit

Serves 4

Sweet-and-Sour Dressing

1/4 cup granulated sugar

3 tablespoons white wine vinegar

1 teaspoon grated onion

1/2 teaspoon paprika

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/3 cup vegetable oil

8 ounces skinless, boneless chicken breasts

1 half cantaloupe or other melon, or 2 oranges, peeled and divided into segments

8 ounces spinach, trimmed, washed, dried, and torn into bite-sized pieces

1 avocado, peeled and thinly sliced

Salt and pepper

1. Sweet-and-Sour Dressing: In a small saucepan over medium heat, combine sugar and vinegar; cook stirring, for 2 minutes, or until the sugar dissolves. Cool. Stir in onion, paprika, mustard, and salt. Transfer mixture to a blender; with motor running, add oil in a slow stream through the feed tube.

2. Meanwhile, put chicken in a saucepan with 1/4 inch water and bring to a boil. Reduce heat to medium-low; cover and simmer, turning once, for 5 minutes, or until just cooked through. Remove chicken, cool and cut crosswise into 1/4-inch slices.

3. Scoop out melon with melon baller or cut into cubes. In a large salad bowl, toss spinach, chicken, avocado, melon, dressing, and salt and pepper to taste.

Tip: The dressing can be made, covered and refrigerated for up to 1 week. The chicken can be cooked, cooled, covered, and refrigerated up to 2 days.