Wash the tomato with water and vinegar, dice it into large cubes.

Slice the orange into bite-sized pieces and the onion into thin slices.

Wash the spinach thoroughly and keep the stems intact for added nutrition.

Dice the chicken breast along the grain for tenderness.

Heat olive oil in a wok, add minced garlic, and sauté quickly over medium heat.

Add spinach to the wok, sprinkle salt, and lightly sauté until vibrant green.

Remove spinach from the wok and let it cool in a salad bowl.

Add diced tomato to the wok and lightly sauté over medium heat.

Place sautéed tomato on top of the spinach in the salad bowl.

Lightly sauté the diced chicken breast in the wok over medium heat.

Add sautéed chicken to the salad bowl.

Lightly sauté the sliced onion in the wok over medium heat.

Add sautéed onion and raw orange slices to the salad bowl.

Mix olive oil, balsamic sauce, and optional lemon juice for the dressing.

Pour the dressing over the salad and mix well.