Add Balsamic vinegar, soy sauce and honey to a big glass bowl and mix well.

Add the diced chicken and coat in the mixture, cover and for best results leave 5 hours or as long as possible in fridge.

Place your salad leaves on to 2 plates, add the sliced peppers, quartered tomatoes, diced red onion and cucumber.

Add the chicken to a wok on a medium/high heat with a few sprays of low calorie cooking spray.

Push round pan to ensure the chicken doesn’t stick for approximately 5 minutes or until all chicken is thoroughly cooked.

Remove from pan and pour chicken and any remaining sauce over salad.