
This classic seasoning blend goes nicely with succulent chicken, and paired with a sweet chilli sauce makes a perfect match! Rest it on a cushy pillow of carrot salad to serve, and add a sprinkle of crispy shallots for some flair!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1
carrot
1 packet
Baby Leaves
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
½ packet
Japanese Dressing
(Contains: Sesame, Soy, Gluten(Wheat); May be present: Eggs, Fish)
1 packet
Diced Chicken
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
½ packet
sweet chilli sauce
1 packet
Shredded Cabbage Mix
1 sachet
Crispy Shallots
olive oil
1 tsp
soy sauce
(Contains: Soy, Gluten; )
drizzle
water
drizzle
vinegar (rice wine or white wine)

• 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 (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, add shredded cabbage mix to the dressing, along with carrot, baby leaves and a drizzle of vinegar and olive oil. Toss to combine. • Season to taste.

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