• 1 tablespoon extra virgin olive oil (EVOO)
• 2 1/2 cups shredded white cabbage
• 1/4 cup shredded carrots
• 1/4 red bell pepper, chopped
• 1/2 rib celery, finely chopped
• 1/2 cup cooked brown rice (optional)
• 1/4 cup cooked rotisserie chicken, skin and bones discarded
• 4 fresh mint leaves, coarsely chopped

In a deep, medium skillet, heat the EVOO over medium-high heat. Add the cabbage, carrots, bell pepper and celery and cook, stirring, until the vegetables have softened, about 5 minutes. Add the brown rice, if using, and the chicken and cook until heated through, 1-2 minutes. Stir in the mint and let cool.

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