Name: Sticky roast chicken salad recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves: 4
Ingredients: 4 skinless, boneless chicken breasts; 2tbsp sweet chilli dipping sauce

By GoodtoKnow

published 20 July 2019

Ready in 35 minutes this sticky roast chicken salad is perfect for lunch or a light dinner and the protein in the chicken will leave you feeling full for ages.

Ingredients

For the sticky chicken:

4 skinless, boneless chicken breasts
2tbsp sweet chilli dipping sauce

For the dressing:

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

For the salad:

1 large carrot, cut into fine matchsticks
6 shallots, finely sliced
½ Chinese lettuce, finely shredded

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Method

Rub the chicken with the sweet chilli sauce and roast in the oven at 180°C/350°F/Gas Mark 4 for 20-25 minutes until cooked through and crisp and sticky on the outside.
Whilst the chicken is cooking make the dressing by combining all the ingredients in a large bowl.
Add the salad ingredients to the dressing and toss well.
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.

Top Tip for making Sticky roast chicken salad

This salad will be great cold in lunchboxes the next day, so cook up extra the night before

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