Vegetarian Lemon Pepper Chicken Salad

baby spinach

quorn vegetarian chicken

avacado

chopped candied walnuts

goat cheese

I didn't have any when I made this, but mandarin oranges would have been a great addition.

I baked the chicken with a little oil on each side and lemon and pepper on each side. I used the bake time that was on the box. I think it was at 400 for 18 minutes, flipping at 9 minutes.

Wash the spinach, if you have a salad spinner, spin it. Chop the walnuts, avacado and then do what you can do crumble the goat cheese. We actually didn't do use any dressing, which is highly unusual! I think the avacado was just at that peak ripeness that it didn't need any.

Grilled Portobello with Goat Cheese, Tomatoes and Glazed Walnuts

This is delicious, but since I made this recipe up it's not exact measurements.

If you want to marinate the mushrooms you can but it's not a must. I used 1/4 cup olive oil, a few drops on each portobello cup of balsamic vinegar and minced garlic sprinkled in each cup. I put it in the fridge for about 4 hours.

1/4 olive oil

balsamic vinegar

2 garlic cloves (minced)

1 1/2 tbsp olive oil

tomato

goat cheese

glazed walnuts (chopped)

basil

Coat the skillet with olive oil (approx 1 1/2 tbsp) and heat. When hot put the portobellos in the skillet, flipping until done. Place a sliced tomato in the cup of the portobello, spoon some goat cheese and sprinkle with chopped glazed walnuts and sprinkle some basil on top. Turn the fire off and place the lid on for about 5 minutes. Enjoy!