Grilled Chicken Salad with Roasted Red Pepper Dressing and Cheese Crisps

Preheat broiler on high. Cut the red peppers in half and remove the seeds. Coat with 2 TBSP olive oil and place the peppers, cut side down, on a cookie tray. Place in the broiler until the peppers are blackened and softened. Allow to cool, remove skin and chop. Mix the olive oil, 1 smashed garlic clove and salt and pepper to taste. Pound chicken breasts flat. Heat grill or grill pan on medium high heat. Brush the chicken with the olive oil mixture. Grill on each side at least 4-5 minutes before turning. Cook until the chicken temperature is 180 degrees. While chicken is resting, combine the red peppers, yogurt, 1 TBSP olive oil, water, basil and vinegar in a blender. Blend until smooth. Heat a saute pan over medium heat. Spray with olive oil and add cheese - spread as thinly as possible. Heat the cheese until it starts to bubble and turn golden brown. Remove from heat and allow to cool on wax paper. Slice chicken into bite-sized strips and break the cheese crisps into pieces. Place spinach in two serving bowls. Add the chicken and avocado, and top with the pepper dressing and cheese.