WHAT YOU'll NEED

• 250

  g of Prego Spiral OR Prego High-Fibre Tri-colour Spiral, cook as per instructions on the packet
• 300

  g of Chicken fillet
• 2

  tbsp of Cooking oil
• ¼

  tsp of Salt
• ¼

  tsp of Black pepper
• ¼

  tsp of Garlic powder
• 120

  g of Japanese cucumber, deseeded and diced
• 90

  g of Purple cabbage, thinly sliced
• 40

  g of Red capsicum, diced
• 140

  g of Sweet turnip (sengkuan), diced
•  

  For dressing
• 4

  tbsp of Lemon juice
• 4

  tbsp of Extra virgin olive oil
• 5

  tbsp of Honey
• 3

  tbsp of Mustard
• 1

  tsp of Coarse black pepper

HOW TO MAKE IT

• 1

  Marinate the chicken fillet with salt, black pepper and garlic powder. Heat up the cooking oil and pan fry until cooked. Set aside to cool and slice into bite-size cubes.
• 2

  For salad dressing, mix all the ingredients and chill in the fridge for 30-45 minutes.
• 3

  In a large bowl, toss in the Prego Spiral, all the vegetables and the sliced chicken. Pour in the dressing and mix well. Serve cold.