- 1 organic chicken breast (4oz)
- 2 cups organic spinach
- 1/4 cup organic blueberries
- 1/2 an avocado, cubed
- 2 oz. grassfed cheese, cubed
- 1 tbsp. EV olive oil
- 1/2 lemon, juiced
- Salt and pepper to taste
1.) Fill a medium-sized saucepan halfway up with water. Season the
water with salt, and bring it to a boil. Drop the chicken breast in,
and cover most of the way with a lid (leaving some room for
steam to escape.) Lower the heat to medium and cook for about 8
minutes. Remove the pan from the heat, cover completely, and
let chicken breasts sit in hot water for 15 minutes.
2.) Meanwhile, assemble your salad. Toss the spinach, blueberries,
avocado, and cheese with the olive oil and lemon juice.
3.) Once chicken is fully cooked remove them from the pan, allow
breasts to cool slightly, and cube them up. Top the prepared salad
with one breast that has been cubed up. Add some more salt and
a black pepper on top if you wish.