Note from Ricardo
For a little variety in your lunch menu, transform this recipe into a meal-sized salad. For each portion, in a to-go bowl, place 2 cups (50 g) baby spinach. Add 2 tbsp pumpkin seeds, 1 Lebanese cucumber cut into thin rounds, one-quarter of the chicken filling and one-quarter of the apple. When ready to serve, add some mayonnaise, sour cream or olive oil.
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