Mixed Veggie Salad with Grilled Chicken Breast

I'm so thankful to have this little treat for lunch. Shaun T. always knows to spice things up. Something simple, light, and refreshing.

Cumin Baked Chicken
 
- 1 cup fresh baby spinach
- 3/4 cup  shredded or chopped grilled chicken
- 1/4 cup chopped tomato
-  1/4 cup  cucumber
- 1/4 cup  bell pepper
- 1/4 cup sliced mushrooms...I don't eat mushrooms so I skip this one
- 1/4 sliced avocado
- 1 tsp. extra-virgin olive oil
- 1 tsp. fresh lemon juice

 

 

 

 

1. Place spinach in a large serving bowl.

2. Top with chicken, tomato, cucumber, bell pepper, mushrooms, and avocado.

3. Drizzle with oil and lemon juice, toss gently to blend.

 

 

 

 

And remember to make sure you have a fork to eat your lunch! Or you'll be stuck like me with a spoon.