4 oz (100g) chicken breast, cooked

1/2 large avocado

1 hard-boiled egg

1/3 cup tomatoes, chopped

1/2 cup spinach

1–2 scallions, thinly chopped

1 cucumber, chopped

1 tbsp chopped olives

1 tbsp olive oil

1 clove garlic, minced

1 tbsp lemon juice

1 tsp sesame oil (optional)

Salt and pepper, to taste

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Lay a bed of spinach at the bottom of a serving bowl.
Top with chopped tomatoes, avocado, cucumber, olives, cooked chicken, and hard-boiled egg.
Sprinkle chopped scallions over the salad and season with black pepper.
In a small bowl, mix olive oil, minced garlic, lemon juice, and sesame oil (if using) to make the dressing.
Pour the dressing over the salad, toss gently, and season with salt to taste.

Add extra chicken or grilled shrimp for more protein.

Swap spinach for arugula or kale.

Make it vegan by using chickpeas or tofu and a vegan egg substitute.

For spice, add jalapeños or hot sauce.

Store salad ingredients separately up to 3 days; add avocado and dressing just before serving.