1 tablespoon olive oil
2 1/2 cups cooked chicken, coarsely chopped
375g artichoke hearts, drained & quartered
300g button mushrooms, quartered
80g baby spinach leaves or mixed salad greens
1 small red capsicum (160g), sliced thinly
1 small yellow capsicum (160g), sliced thinly
1 punnet (75g) brocolli sprouts
3 cloves of garlic
1/4 cup fresh flat-leaf parsley, coarsely chopped
1/4 cup (60ml) balsamic vinegar
1/3 cup (80ml) extra light olive oil
1. Heat oil in medium saucepan.
2. cook garlic and mushrooms until mushrooms are soft. Cool.
3. Combine mushroom mixture, artichokes, olive oil and balsamic vinegar in a large bowl.
4. Add chicken, parsley, capsicum, broccoli sprouts, and spinach to mushroom mixture; toss gently and serve.