Chicken and Blackberry Salad with Lemon Thyme Vinaigrette

Makes 1 serving

1-2 handfuls baby spinach, roughly chopped
Small handful blackberries
1 piece cold cooked chicken, roughly chopped
1 teaspoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/8 teaspoon fresh thyme, chopped
Salt and pepper to taste

In a small cup, whisk together the oil, lemon juice, thyme, and season with salt and pepper. 

Fill a bowl with the spinach and top with the chicken and blackberries.  Top the entire salad with the vinaigrette and toss to combine.