Cook the chicken

• Season the chicken breast with salt and pepper.
• Cook in a frying pan until golden and cooked through, then slice.

Chop the vegetables

• Chop the tomatoes, bell peppers and artichoke hearts.
• Rinse and drain the garbanzo beans.

Make the dressing

• Squeeze the lemon juice into a bowl.
• Whisk in the olive oil, salt and pepper.

Assemble the salad

• Combine the garbanzo beans, tomatoes, peppers, artichokes and spinach in a bowl.
• Add the sliced chicken and pour over the dressing.
• Toss well and serve.