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.