• Grate carrot. Roughly chop baby leaves. • In a large bowl, combine mayonnaise and Japanese dressing (see ingredients). Season with salt and pepper. Set aside. • 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, 5-6 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add sweet chilli sauce, the soy sauce and the water, tossing to coat.

• Meanwhile, add shredded cabbage mix to a medium bowl, along with carrot, baby leaves, Japanese dressing and a drizzle of vinegar and olive oil. Toss to combine. • Season to taste. Little cooks: Take the lead by tossing the salad!

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