1/2 small avocado diced 2 chicken tenderloins (seasoned with your favourite seasoning) 1 1/2 cups of baby spinach leaves 4 mushrooms sliced 1/2 lebanese cucumber peeled and chopped 30g feta cheese crumbled 1 tablespoon white wine vinegar olive oil for frying salt and pepper to taste
Instructions
1. In a small frypan cook the chicken tenderloins and when cool cut up into small pieces. 2. In a large bowl add the baby spinach leaves, avocado, mushrooms, chicken, cucumber, feta, white wine vinegar and salt and pepper. 3. Mix well, serve immediately