Day 2 Lunch

For day to lunch make a delicious Greek salad with chicken and pinenuts and one serving of Greek dressing!

Salad

Two cups salad mix (I love to use baby spinach, baby kale, arugula)

Seven large pitted Kalamata olives

1/4 cup grape tomatoes

1TBSP diced red onion

1/2 cup cucumbers

One small chicken breast that you baked with only Himalayan sea salt and mixed herbal blend in the oven.

1 TBSP toasted pinenuts

Dressing 8 servings

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

1 tablespoon balsamic vinegar

1/4 cup freshly squeezed lemon juice

2 teaspoons of dried oregano

Two cloves of garlic crushed

1 teaspoon Dijon mustard

Half teaspoon Himalayan sea salt

1 teaspoon herbal seasoning blend

2 tablespoons chopped fresh parsley

Use 2 to 3 tablespoons per salad of dressing

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