• Grate carrot. Thinly slice pea pods.
• Roughly chop baby leaves.
• In a medium bowl, combine diced chicken, sweet soy seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside. 

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through 
(when no longer pink inside), 5-6 minutes.
• Remove pan from heat, then add sweet chilli sauce, the soy sauce andwater, tossing to coat.

• Meanwhile, to a medium bowl, add shredded cabbage mix, carrot, baby leaves, pea pods, Japanese dressing (see ingredients) and a drizzle of vinegar and olive oil. Toss to combine.
• Season to taste. 

• Divide rainbow salad between bowls.
• Top with sweet chilli chicken bites. Spoon over any remaining glaze from the pan.
• Garnish with crispy shallots to serve. Enjoy!