1 4 oz cooked skinless chicken breast (lightly seasoned to taste)
2 – 3 cups baby spinach leaves
½ cup blueberries
¼ cup sliced leeks (or diced onion)
1 tbsp finely chopped cilantro
1 tsp olive oil (divided)
1 tbsp apple cider vinegar (with the mother)
1 ounces crumbled feta (or goat cheese)
salt and pepper to taste
Saute onion in ½ teaspoon olive oil in wok or frying pan over medium heat until softened. Add spinach and toss until wilted. Season with salt and pepper, place on plate.


Slice the cooked chicken breast and place on top of spinach.
Prepare dressing by heating ½ tsp olive oil in the pan with the apple cider vinegar.
Stir in cilantro then drizzle the dressing over the chicken and spinach. Top with the blueberries and cheese.

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