light soy sauce 1 tbsp,
plus a dash for the chicken
Put the carrots, cabbage, cucumber and radishes in a bowl. Add 1 tbsp of the rice vinegar and a pinch of salt. Toss together and leave while you make the chicken.
Heat a small pan ½ full of boiling water. Add the chicken breasts (make sure they’re fully covered), a dash of soy and a splash of sesame oil. Bring back to a simmer then cook very gently for 8-10 minutes until cooked through. Drain and cool.
Whisk the dressing ingredients together with the remaining tbsp rice vinegar and 2-3 tbsp water to make a thin dressing.
Slice the chicken and add to the marinating veg, along with the spinach and dressing. Toss everything together then divide between 2 plates and finish with a sprinkle of sesame seeds and a drizzle of sesame oil.