Recipe for 4

2 chicken breasts*
6 cups of mixed greens (I used a mesculin and microgreen mix)
1/2 cup walnuts
2 large avocado 
2 tablespoons tahini
2 tablespoons olive oil
2 tablespoons black sesame seeds

*I cooked a whole roast chicken and allowed it to cool. I shredded the chicken breasts and set aside for this salad while sharing the rest of the chicken with friends for a light dinner the night before. You're welcome to simply roast two chicken breasts or cook falafel for a plant-based only option. 

Arrange equal portions of salad greens onto plates, and top with walnuts and shredded chicken. Mix the olive oil and tahini in a small bowl. 

Slice 1/2 an avocado per plate and place onto the chicken, pouring a little dressing on each and topping with sesame seeds to garnish. 

If you're taking this for a picnic simply throw all the ingredients into one large bowl, mix well and take combined.