So I mentioned last night that I had one and a million things to do and therefore I did not have an awfully lot of time to stand in the kitchen so I picked up a Grilled Chicken from the grocery store and made a simple but yet delicious salad.
1 Whole Grilled Chicken
Spinach
Cucumber
Marinated Mushrooms
Chili Olives
Roast Vegetables
Brussel Sprouts
Fennel
Green Bell Pepper
Red Onion Sliced
Zucchini
Olive Oil
Salt
Guacamole
2 avocado
2 small chopped tomato
3 tablespoon chopped red onion
½ Limejuice
Cilantro
Salt and Pepper
Red Chili Flakes
How to: Start with roasting the vegetables in the oven 200C/400F until they are nicely brown and crispy, sprinkle some salt on top .
Meanwhile mash the avocado and mix in all the other ingredients for the guacamole. I always make sure I have a lot of lime juice because this prevents the avocado to become brown. Then cut the chicken into smaller pieces and add them on top of the spinach, cucumber, tomatoes, mushrooms and olives. Then put the roasted vegetables on top with a click of the guacamole. Sprinkle over olive oil and balsamic vinegar and season with salt and pepper.
For the kids I made some whole wheat pasta to go with as we still working on getting them to appreciate vegetables like I do 🙂
Just a journal 
Thanks for sharing the recipe I needed a easy chicken salad, and I love the Mexican twist you added to it 🙂
Thank you! I don’t really eat to much dairy any more. I do have a soft spot for a creamy sauces and cheese so I try to come up with alternative the best I can 🙂
Your salad looks really bright and fresh! I love the combination of cucumber, tomato, and chicken, so I doubt there would be any leftovers if it was served in our house!