Halve each chicken breast horizontally, this way you'll get 12 chicken breasts.
Cut a pocket carefully into every chicken breasts.
Use the half of the lemony spice mix and coat the chicken breasts with it.
Clean and dice the mushrooms.
Soften the diced mushrooms and the spinach in a pan.
Mix the feta cheese with the remaining half of the lemony spice mix.
When the mushrooms and the spinach softened, mix them with the feta cheese.
Use a teaspoon to fill the pockets with filling.
Put them in a pan, fry until both sides are white, then pour a little water under them.
Cover the pan and cook them for about 15 minutes. Turn them every few minutes.
While the chicken is done, mix the salad.
Clean and slice the mushrooms.
Soften them in a pan.
In a large mixing bowl, pour the salad mixes and the baby spinach.
Dice the tomatoes and add them to the salad, as well as the mozzarella.
Mix the yoghurt and the spice mix.
Add the mushrooms to the salad.
Pour the Thousand Island dressing on the salad, mix it well.
Serve the salad chilled.