Kitchen sink chicken salad

1 4 oz chicken breast
1/4 green apple
2 celery stalks
2 small green onions
1/3 avocado
6 cherry tomatoes
2 tbsp chopped cilantro
1 tbsp sliced almonds
1 tbsp shredded cheddar
2 tbsp mayo
1 handful mixed greens
Creole seasoning
Onion powder
Garlic salt
Lemon pepper

Preheat oven to 400* and sprinkle chicken breasts with creole, onion powder and garlic salt; bake 30 minutes. Meanwhile chop apple, celery, onion, avocado, cilantro, and tomato, and set aside in serving bowl. When chicken is finished cooking, shred and mix with mayo and lemon pepper. Place on top of veggies and add mixed greens, cheddar, almonds and mix well.

Shrimp arrabiata

1 cup cooked quinoa noodles
1 jar Arrabiata sauce
1/8 white onion
8 white mushroom slices
10 rock shrimp
1 tsp minced garlic
1 tbsp olive oil
1 tsp lemon juice

Sautee shrimp with lemon juice, onion and mushroom with garlic and olive oil, meanwhile boiling noodles. When shrimp is pink and onion is transparent add sauce and simmer 5-10 minutes on medium. Add noodles and serve.