Vinegar Chicken Tossed Salad

Heat 2 tbsp Olive Oil in large frying pan and stir fry 3 chicken breasts thinly diced, add 1 red pepper thinly sliced and toss lightly, add 250 Gm of Spinach with coarse ribs removed, washed and dried, cover and cook for 1 min, until leaves have wilt, add 1 tbsp pine nuts, 1 tbsp sultanas and toss together. Remove with slotted spoon and transfer to hot plates, Add 2 tbsp white wine vinegar and 1 tbsp balsamic vinegar to remaining oil, season with salt and pepper stir well to combine and pour over salad and serve on bed of lettuce.