3 ounce chicken breast (or use rotisserie chicken, skin removed)
cups baby spinach
cup shredded carrots
tablespoons slivered walnuts
tablespoons balsamic vinaigrette
1 whole-grain hamburger bun, toasted
Brush barbecue sauce on chicken and bake or grill until it reaches 165 F. (To save time, use rotisserie chicken, skin removed.) Toss spinach, carrots and walnuts with dressing. Put chicken on toasted bun; serve with salad.