Spinach Salad with Grilled Chicken

Sprinkle the chicken with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. Spray a ridged grill pan with canola oil nonstick spray and set over medium-high heat. Add the chicken and cook until cooked through, 5-6 minutes on each side.

Meanwhile, place 1 tablespoon of the dressing in a cup and set aside. Combine the spinach, orange, red onion, the remaining dressing, and the remaining ¼ teaspoon salt and ⅛ teaspoon pepper in a large bowl; toss to coat. Divide among 4 bowls.

Transfer the chicken to a cutting board and thinly slice. Top each salad with one fourth of the chicken. Drizzle with the reserved dressing and serve at once.