Spicy Chicken Stew with Baby Spinach Salad

-Vicky Kairy

2 cups shredded cooked chicken

can green olives

1 can chopped tomatoes

1 can tomato sauce

1 tsp. red pepper flakes

½ tsp. dried ginger

1 tablespoon Himalayan salt

1 onion chopped

3 cloves garlic chopped

1 tbsp coconut oil

• Sauté garlic and onions in coconut oil.
• Add chicken. Saute for 10 minutes.
• Add the rest of the ingredients.
• Bring to a boil and then cover and simmer for 30 minutes.

Salad:

1 box baby spinach

1 grapefruit

¼ cup extra virgin olive oil

Salt

Wash spinach and set aside.

Peel grapefruit.  Cut segments out, carefully removing only the segments of pulp.Discard the rest.

Add  grapefruit segments to spinach.

Toss with oil and salt.