Spinach, Chicken, Avocado and Tomato Salad

Ingredients

• Chicken Breast150 g
• Spinach1 cup (30 g)
• Tomato1 count (130 g)
• Avocado1/4 count (60 g)
• Vinegar1/2 tablespoon (5 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Heat half the oil in a pan over high heat. Cut the chicken into bites and season with salt and pepper.

2. 2

   Step 2

   Once heated, add the chicken and brown all its sides for 3-4 minutes.

3. 3

   Step 3

   Then lower the heat to medium and continue cooking until well cooked. Set aside.

4. 4

   Step 4

   In the meantime, peel the avocado and cut along with the tomato.

5. 5

   Step 5

   Wash, dry and cut the spinach into pieces.

6. 6

   Step 6

   Mix the spinach with the chicken, avocado and tomato on a plate.

7. 7

   Step 7

   Season with traditional or balsamic vinegar, remaining oil and salt and pepper to taste. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spinach, Chicken, Avocado and Tomato Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.