This is a great meal to use up your leftover chicken from dinner last night. I start with chicken breasts and coat them in Southwest seasoning before grilling on an oil sprayed indoor grill for about 6 minutes. Once the chicken is cooked I slice it and place it on a bed of spinach. I served this lunch with carrots and almonds, but could easily be switched up for bell peppers and avocado or chopped mixed veggies and shredded cheese.
2 Green (spinach and carrots)
Red (chicken)
Blue (almonds)
