Sticky roast chicken with oriental shallot & carrot salad

Serves 4
Preparation time: 10 minutes
Cooking time: 5 minutes

You'll need:

4 skinless, boneless chicken breasts
2 tbsp sweet chilli sauce

For the dressing:
3 medium red chillis, deseeded & finely chopped
2 tbsp nam pla (fish sauce)
Juice of 1 lime
1 tsp sugar
Small handful mint leaves, roughly chopped

For the salad:
1 large carrot, cut into fine matchsticks
6 shallots, finely sliced
Half a Chinese lettuce, finely shredded

Method:

1. Rub the chicken with the sweet chilli sauce and roast in the oven at 200°c, 180°c for fan ovens, or gas 6 for 20-25 minutes until cooked through and crisp and sticky on the outside.

2. Whilst the chicken is cooking make the dressing by combining all the ingredients in a large bowl.

3. Add the salad ingredients to the dressing and toss well.

4. When the chicken is cooked, slice finely and toss with the salad. Serve immediately. If you want to serve this as a cold salad, slice the chicken and leave to cool completely before adding to the salad.