Summer chicken and spinach salad

1 breast from green goddess spatchcocked chicken

2 cups spinach

½ nectarine, thinly sliced

¼ cup blueberries

¼ avocado

2 tablespoons slivered almonds

1 tablespoon lemon juice

2 tablespoons olive oil

2 tablespoons white balsamic

1 teaspoon honey

1 teaspoon dijon mustard

¼ teaspoon salt

Fresh pepper, to taste

Slice the chicken breast and place in an airtight container.

Place the spinach in a large airtight container and the nectarine slices, blueberries, and avocado in a separate container.

In a small jar or container, mix together all the ingredients for the citrus dressing. Shake until combined. Store all containers in the fridge along with a plastic sandwich bag containing the slivered almonds.

Dice the avocado. Top the spinach with the roasted chicken breast, nectarines, blueberries, avocado, and almonds.

Shake dressing container until combined and drizzle over the salad. Toss to combine.