Serves 2


  • 1 chicken breast, diced
  • 1 large handful arugula leaves
  • 1 large tomato, chopped
  • 1 avocado, sliced
  • 1 small cucumber, sliced
  • ½ cup cooked quinoa
  • 2 tablespoons each olive oil and lemon juice
  • Salt and pepper, to taste


  1. Cook the chicken in a saucepan over medium heat in olive oil or animal fat, until cooked through. Slice the chicken once it is cool.
  2. Place the arugula, tomato, cucumber, avocado and quinoa into a serving bowl and toss gently.
  3. Add the cooked chicken, olive oil, lemon juice, salt and pepper and toss again.
  4. Serve.