Spinach, Blueberry and Chicken Salad

Ingredients:

• 1 Chicken Breast (organic and pasture-raised, diced)

• 4 cups Baby Spinach (organic)

• 1/2 cup Blueberries (organic)

• 1/2 cup Quinoa (Cooked)

• 1/4 cup Almonds (sliced)

• 3 Tbsp Apple Cider Vinegar

• 1 tbsp Extra Virgin Olive Oil

• 2 Garlic Cloves (minced)

• 1 Lemon (Zested and juiced)

• 1 Tbsp Basil Leaves (Torn)

• 1/2 tsp Sea Salt (add more or less to taste)

• 1/2 tsp Black Pepper (add more or less to taste)

Directions:

1. Prepare chicken breast according to the Basic Sautéed Chicken Recipe.
2. Prepare the quinoa according to the Basic Quinoa Recipe
3. Mix all salad ingredients in a bowl. Store half for a later meal and dress when ready to serve.
4. Whisk vinegar, oil, lemon juice, lemon zest, salt and pepper together and use half of the dressing to dress your salad.
5. Store remaining dressing in a glass container to use on your next salad.

Variations:

No Almonds: Use 1-2 Tbsp of hemp hearts or 1/4 cup walnuts