Cut chicken breast into thin bite-size strands.
Julienne the carrots, peppers and zucchini into thin strands. All equal in size. Slice mushrooms.
Finely chop your onion. Mince the garlic.
In a pan, on medium heat, sauté the chicken with 1 tsp oil, lightly season with salt and pepper (cook 4-6 minutes, until fully cooked). Remove chicken from skillet.
Add 2 Tbsp oil and onions to skillet. Sauté 2 minutes on low/medium heat.
Add the carrots, peppers, and zucchini, cook another 5 -7 minutes on medium heat until vegetable are tender and cooked (stirring as needed). Remove from pan.
Sauté the mushrooms with 1 tsp oil, season with salt and pepper. Add garlic.
Add the chicken and vegetables to skillet. Mix, cook another minute. (Add more oil if desired. Season with more salt or pepper, if needed.) Cool salad.
Best if served cold. Enjoy, Friends!