Quick and Easy Recipe: Chicken Salad

Take 300 g left-over cold chicken and cut into bite-sized pieces, add 1 carrot thinly sliced, 38 ml (3 tbsp.) white wine vinegar, 2 ml (½ tsp.) salt, 2 cloves garlic, a pinch of ground nutmeg and a pinch of pepper. Marinade overnight in white wine vinegar, drain, remove garlic and toss with 25 ml (2 tbsp.) olive oil. Arrange on spinach leaves. Serves 2.