• Thinly slice cucumber into half-moons. Roughly chop baby spinach 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. • Remove pan from heat, then add chilli jam and the water and tossing to coat.

• Meanwhile, to the bowl with dressing, add shredded cabbage mix, cucumber, baby spinach and a drizzle of vinegar and olive oil. Toss to combine. Season to taste.

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