Tasty BBQ Chicken Salad

Ingredients

2 tsp. extra-virgin olive oil (MGC recommends Barrie Olive Oil Co.)
4 oz. raw boneless skinless organic chicken breast
½ cup raw green pepper, sliced
½ cup raw sweet red pepper, sliced
¾ cup red onion, chopped
½ cup cremini mushrooms
1/8 tsp. apple cider vinegar
1/8 tsp. Lea & Perrins Worcestershire sauce (gluten-free)
1 tsp. garlic, chopped
1/3 cup barbecue sauce (MGC recommends this Jamie Oliver recipe)
3 cups romaine lettuce
1 cup raw red cabbage, shredded

Instructions

Combine oil, diced chicken, pepper, onion, vinegar, Worcestershire sauce and garlic in a nonstick pan. Cook until chicken is browned and vegetables are tender. Add barbecue sauce. Cover and simmer for 5 minutes until mixture is hot, stirring occasionally to blend flavors. Blend together lettuce and cabbage and place on a large plate. Spoon chicken and vegetable mixture on top of salad mixture. Sprinkle with salt and pepper and serve.