Serves 2 1 chicken breast, diced 1 large handful baby spinach leaves 1 cup cherry tomatoes, halved ½ avocado, sliced 2 stalks celery, sliced ½ cup cooked quinoa 2 tablespoons each olive oil and lemon juice Salt and pepper, to taste Cook the chicken in a saucepan over medium heat in a little olive oil until cooked through. Place the spinach, tomatoes, celery, avocado and quinoa into a serving bowl and toss gently. Add the cooked chicken, olive oil, lemon juice, salt and pepper and toss again. Serve.