Tony Ferguson lemon spice chicken salad

Preheat oven to 200ºC. For the lemon spice chicken: line a baking tray with foil. Lightly spray chicken with olive oil Combine all the ingredients in a large snap lock bag or sandwich bag. Add chicken and toss until it is well coated. Place the chicken onto the baking tray and bake for 30-35 mins or until chicken is cooked through. For the crunchy cabbage salad: place all salad ingredients in a large bowl. Whisk lemon juice, vinegar and oil together in a small jug and drizzle over salad. Toss to combine. Combine the shredded lemon spice chicken with the crunchy cabbage salad.