Chicken, Pineapple, Avocado and Rice Salad

In a medium bowl, whisk together 1 tablespoon of the lime juice, 2 teaspoons of the oil, the garlic and the crushed red pepper. Add chicken and toss to coat.

Coat a large nonstick skillet with cooking spray. Add chicken and marinade to the skillet and cook over medium-high heat until browned and cooked through (165 degrees F), about 5 to 7 minutes. Remove from heat; set aside.

In a medium bowl, whisk together the remaining oil, remaining lime juice, sugar, ginger, salt and pepper. Chop half of the avocado. Gently stir chopped avocado into the mixture.

In a large bowl, combine cooked rice, pineapple, cooled chicken and avocado mixture. Serve over fresh spinach. Slice remaining half of the avocado and place atop.