I like this salad. It’s flexible enough to become a /everything left in the fridge” kind of meal. You can add celery. I’ve swapped the apples for some blackberries in the past. The fruit gives it an touch of sweetness to balance the spice on the chicken.
Baby spinach (about 3 good handful)
4 carrots, sliced
1 yellow bell pepper, sliced
2 fuji apples, sliced
1 1/2 lemon,juiced
1 orange, juiced
1 small pack of pecans
3 teaspoon of berberé spices
2 chicken breasts, cut in strips
1/2 tea spoon of dijon mustard
salt and pepper
2. Rinse the baby spinach. Put in a large bowl with the carrots and bell pepper.
5. While the chicken is cooking roughly chop the pecans and add to the bowl with the spinach. Slice the apples and add the to bowl as well. Mix together.