Easy Vietnamese Chicken & Pickled Carrot Salad

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken breast steaks, seasoning blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add soy sauce mix, sweet chilli sauce and a splash of water, and turn to coat. Transfer to a plate, cover and rest for 5 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, drain pickled carrot and radish, reserving a splash of the pickling liquid. • In a large bowl, combine Asian chilli dressing, shredded red cabbage, mixed salad leaves, pickled vegetables and the reserved pickling liquid. Season to taste.