3 boneless chicken breasts
1 jar of Patricia Quintana® Sesame & Ginger Dressing
10 oz of baby spinach, washed and disinfected
4 celery sticks, chopped
3 carrots, grated
2 tomatoes, chopped
1 avocado, chopped
Toasted sesame seeds to garnish
PREP 15 Mins
COOK 6 mins
Cut chicken breasts into halves and marinate with the dressing add salt and pepper to taste.
Heat a grill to high and cook the chicken breasts on both sides until golden brown.
In a large salad bowl, combine spinach, celery, carrots and tomatoes with the chicken, add Patricia Quintana® Sesame & Ginger Dressing.
At the end add the avocado and sprinkle with toasted sesame seeds on top.
NOTE: It can be prepared with cous-cous or wheat.