Chicken Salad with Wasabi Mayonnaise

Brush the chicken with olive oil and sprinkle both sides with Chinese 5 spice, sea salt and freshly ground pepper.

Heat a sauté pan and cook the chicken until fully cooked and the juices run clear when pierced with a skewer. Drain on kitchen towels. Cool. Alternatively, place on a lined baking tray and roast in a 200 ̊C oven, basting occasionally with the pan juices.

Dressing: Whisk all the ingredients together and season.

To serve: Put the cabbage, spring onions and bean sprouts in a large bowl. Shred half the mint and add to the salad. Toss the salad with enough dressing to just coat.

To serve: Divide the salad between serving bowls. Slice the chicken thinly and arrange on top. Top with the remaining mint leaves and peanuts. Serve the remaining dressing separately.