"Friday's are our family nights to eat out, but I decided not to get anything because my body was saying YES to this homemade veggie rainbow salad instead. Can you blame me Here's what we've got: spinach, shredded carrots, cherry tomato halves, avocado slices, shredded rotisserie chicken and pesto to bring it all together! It's so important to listen to our bodies and be willing to do what feels right, even when that means saying no to salty, greasy or sweet foods that are SO hard to turn down sometimes. If I wasn't in tune with my body tonight, I would have easily said yes to eating restaurant food and probably would have regretted the decision. Instead, I'm so glad I listened to my body because now my tummy is super happy and I feel amazing! That's true self love right there"
Rotisserie Chicken Spinach Salad With Avocado And Pesto
Recipe Intro From simplenaturalnutritionbykim
This recipe was featured in our Gluten Free Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!
Prep time 15mins
Serves or Makes: 2
- 2 cups spinach leaves
- 2 cups shredded cooked chicken
- 1 cup cherry tomatoes, halved
- 1 large carrot, peeled and grated
- 1 avocado, sliced
- 1/ 4 cup jarred or homemade pesto
Divide the spinach between two bowls. Top each bowl with half of the chicken, tomatoes, carrot and avocado. Drizzle 2 tablespoons of the pesto over top of each bowl. Enjoy!