Grilled chicken breast, shredded, 150g
Purple Cabbage, shredded, 1 cup
Red Bell Pepper, julienned, 1 cup
Kale/Baby Spinach, 1 cup
Cherry Tomato, 5-6
Balsamic vinegar, 1 tbsp
Olive oil, 1 tsp
Salt, to taste
Pepper, ground, to taste
Sauté all vegetables in 1 tsp olive oil till they are cooked but still crunchy. Add a little salt when cooking.
Transfer the sautéed vegetables to a bowl, add the shredded chicken.
Add salt, pepper and balsamic vinegar. Mix thoroughly and enjoy your big bowl of salad.