Chicken, Baby Spinach And Beet Salad - cooking recipe

Ingredients

2 None chicken breasts
5 oz baby spinach
1 (15 oz) can baby beets, drained and halved
1 (13.5 oz) can chickpeas, drained and rinsed
1 None avocado, cut into 1/3 inch cubes
2 tbsp lemon juice
1/4 cup extra virgin olive oil

Preparation

Heat a lightly oiled frying pan over high heat, add chicken and cook 4 mins per side, until browned and cooked through. Slice into strips.
Combine baby spinach, beets, chickpeas and avocado in a bowl. Top with chicken. Combine lemon juice and olive in a small bowl. Drizzle over salad and season to taste.