Smokey Chicken Strips

While the potato is roasting, thinly slice the cucumber into discs. Cut the chicken breast into 1cm strips.

In a large bowl, combine the chicken strips, 1 1/2 sachets of All-American spice blend and a drizzle of olive oil. Toss well to coat. TIP: The spice blend is a bit peppery, add more or less if you prefer!

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add 1/2 the chicken and cook until cooked through, 4-5 minutes. Transfer to a plate and cover to keep warm. Repeat with the remaining chicken.

In a large bowl, combine 2 tbs of olive oil, the honey, balsamic vinegar and Dijon mustard. Season with a pinch of salt and pepper and stir to combine. Add the cos lettuce mix and cucumber and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.