Chicken Salad with Pesto Dressing

• 250 g chicken breast fillet (cooked or roasted, shredded)
• ¹⁄₂ red onion (thinly sliced)
• 1 red bell pepper (sliced to bite-sized pieces)
• ¹⁄₂ English cucumber (thinly sliced)
• 1 avocado (peeled, stoned, cubed)
• 100 g cherry tomatoes (halved)
• 50 g baby spinach
• 20 g pine nuts

For dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp pesto
• 1-2 garlic cloves (minced)
• salt and pepper (to taste)