Chicken Walnut SaladCourse: SaladsDifficulty: Medium
1 c cooked chicken breast
3 c washed baby spinach
1/2 cucumber, sliced and halved
1 stalk of celery
1 c halved cherry tomatoes
2 tbs extra virgin olive oil
1 tsp apple cider vinegar
1/2 c chopped walnuts
sea salt to taste
- Bake chicken, remove skin, cut into cubes and refrigerate, or use left-over chicken.
- In a bowl, combine all ingredients except walnuts.
- In a small jar, combine oil, vinegar and sea salt.
- Pour over dressing over vegetables and chicken, and toss, adding walnuts at the end.
- Serve immediately.