- Take 2 chicken breasts (Amish grade) and pan cook with a little olive oil. Cut up into pieces and set aside.
- Take two handfuls of fresh and raw spinach greens and put on a plate.
- Grate a couple of pieces of provolone cheese on top.
- Add the chicken pieces to the greens and cheese.
- Also add any additional toppings: my choice was black olives and cucumbers.
- Lightly spackle some lite raspberry vinaigrette on top.
