In a large pan, add coconut oil, chopped mushrooms, and chopped carrots.
Turn on the heat to high, add water and cook covered.
While the carrots and mushrooms are cooking, prepare the salad in a large mixing bowl by chopping and adding kale and spinach first, then micro-greens (parsley) followed by the cucumbers and avocado
Mix the salad.
After a few minutes of cooking, check on the mushrooms and carrots.
Once the water has evaporated, turn the heat down to medium-low and continue to cook covered.
Shred the chicken in a separate bowl.
Add the chicken to the salad.
When the mushrooms and carrots are done (about 15-20 minutes cooking time), let them sit for 5 minutes to cool. Keep it uncovered.
Once cooled, add the carrots and mushrooms to the salad and mix the final product thoroughly.
Garnish with pumpkin seeds, slivered almonds, and roasted peanuts.