2 large handfuls baby spinach mix
1/2 cup alfalfa or bean sprouts
1 large carrot, peeled
1/2 small red capsicum
1/2 white peach
2 small radishes
150g roast chicken
2 tablespoon olive oil
2 tablespoon white wine vinegar or lemon juice
Salt and pepper to taste
Finely slice carrot and red capsicum into small matchsticks. Cut peach into slices, and radishes into thin rounds.
Dice or shred chicken then add all ingredients to a bowl and mix together.
Mix olive oil and vinegar together.
Divide salad amongst two bowls and serve with dressing, salt and pepper.