You will need:

For the chicken:

- 500 g worth of chicken breasts, cubed
- 1 tablespoon of soy sauce
- 1 tablespoon of olive oil

For the salad:


- 1/2 cucumber, cut into julienne strips
- 1 cup of grated carrot
- 3 spring onions, diced
- 2 cups of baby spinach
- 1 tablespoon sesame seeds
- 1/2 tablespoon of honey
- 2 tablespoons of white vinegar
- salt, to taste

For the peanut sauce:


- 1/4 cup room temperature chunky sugar-free peanut butter, soften in microwave if it has been refrigerated
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1/4 teaspoon cayenne pepper


Directions

1. Toss the chicken in the olive oil and soy sauce and cook in a medium-hot pan. Set aside.
2. To make the salad, combine the cucumber, carrot, baby spinach, spring onion and sesame seeds in a bowl. Mix the honey (heat if necessary), the vinegar and the salt together. Keep in a separate container and pour over the salad just before you are ready to eat.
3. Mix the sugar-free peanut butter, the soy sauce, the vinegar and the cayenne pepper together.
4. Store the chicken, salad, salad dressing and peanut sauce in separate containers and take a bit to work each day. Come lunch time, dollop some salad, dressing, chicken and peanut sauce into 2 - 4 cabbage leaves, roll up the leaf and chow down!