Hearty chicken salad

Ingredients

2 chicken breasts precooked

2 handfuls of shredded cabbage

1  large tomato chopped into large cubes

1 small onion diced

1 small avocado sliced

1 stalk dhania chopped

1 tablespoon of cooking oil

Salt to taste

For the vinaigrette:

2 tablespoons of cooking oil

2 tablespoons of white vinegar

2 tablespoons of water

Method

1. In a sufuria, add the cabbage. Add a little water and cook for 1- 2 minutes to kill any germs. Remove from heat and cool in a water bath.
2. Shred the chicken into bite sized pieces.
3. In a pan add 1 tablespoon of cooking oil, brown the pieces on both sides for added crunch.
4. Meanwhile, assemble the vinaigrette: In a small bowl, add the cooking oil, white vinegar and water. Mix to combine.
5. In a large bowl, add the tomato, onion and cooled cabbage. Add the vinaigrette and salt to taste and mix together. Add the avocado and chicken to the salad. Enjoy!