Mixed Veggie Salad with Grilled Chicken Breast

This mixed veggie salad with grilled chicken breast is a fresh, protein-packed meal that’s easy to assemble and perfect for lunch or a light dinner. It combines leafy greens, colorful vegetables, and lean protein with a simple olive oil and lemon finish.

It’s a great option when you want something nourishing, filling, and quick, without turning on the oven.

Ingredients

• 1 cup fresh baby spinach leaves

• 3/4 cup shredded or chopped grilled chicken breast, boneless and skinless (about 3.75 oz)

• 1/4 cup chopped tomato

• 1/4 cup sliced cucumber

• 1/4 cup sliced bell pepper

• 1/4 cup sliced button mushrooms

• 1/4 avocado, sliced

• 1 teaspoon extra-virgin olive oil

• Fresh lemon juice, to taste

Directions

1. Place the spinach in a large serving bowl.

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

3. Drizzle with olive oil and fresh lemon juice.

4. Toss gently to combine and serve.

Servings

Makes 1 serving.