Chicken & Quinoa Salad

Serves 3
9-12 oz. chicken breast
⅔ C. cooked quinoa
2 C. spinach
2 medium tomatoes
½ cucumber
1 avocado
2 shallots
1 garlic clove, minced
Juice of ½ lemon
2 Tbsp. olive oil
Sea salt to taste

Cook the quinoa as directed. Chop up the chicken and pan-fry with the minced garlic until cooked thoroughly (about 5 minutes). Now chop up the veggies, toss everything in a bowl and serve.

Notes: Option to make ahead as a lunch option for the week. Serve over fresh greens