Lemon Juiced Spinach Salad

Lemon Juiced Spinach Salad

with Sauteed Mushrooms, Avocado & Chicken

Thursday night is Grey's Anatomy night at my house. The bf knows that conversation and distraction does not happen when this show is on, and often I have girlfriends over to eat dinner and watch (and obvi rehash the entire show afterward). If you've been reading regularly, you know that I spend a considerable amount of time at soul.train., and have made many amazing friends through the studio. So, when one of these amazing friends declared that she was doing a 21 day cleanse (which is actually pretty awesome and if you want info on it contact Anthony @ anthony-ortiz.com), I promised that I would prepare whatever dinner was on her meal plan for our Grey's night. Lucky for me, it turned out to be a salad, and a delicious one at that! So although I cannot take credit for the recipe here, I can highly recommend it. I will also add, that it perhaps is the most filling salad I've made to date, and my assumption is that's cause it's the most nutritionally balanced. (It's also, as always, super easy and quick to make) Hope that you enjoy this as much as we did! Bon appetit!

Ingredients*: 

• 1 package skinless, boneless chicken tenders
• 4-6 cups baby spinach
• 2 cartons pre-sliced mushrooms
• 1 avocado, sliced
• 4-6 cloves garlic, minced 
• 3 Tbsp olive oil
• 1/4 cup chicken broth
• 2 small lemons
• salt & pepper
• herbs de Provence

In a large skillet heat 4 tsp olive oil. Once oil is hot, add the garlic. Sautee garlic until lightly browned. Add mushrooms, salt and pepper to taste. Brown mushrooms (you may need to add water to the pan to keep from burning). Once mushrooms have cooked through, remove from pan and place in side bowl.

Place chicken tenders and 1/4 cup of chicken broth in the pan (same pan mushrooms were cooked in). Add salt, pepper and herbs de Provence to taste. Once chicken is cooked through, remove from heat and set aside.

While chicken is cooking, place spinach in a large mixing bowl. Squeeze both lemons over the spinach and reaming oil. Add salt and pepper to taste. Mix well. 

Plate spinach and top with mushrooms, 3-4 slices of avocado and 2 chicken tenders chicken. Serve and enjoy!

*This served 4 with mushrooms & chicken leftover for another meal.