• 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 medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. 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 (see ingredients), the soy sauce and water, 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 and prawns. Spoon over any remaining glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!