Sticky roast chicken with oriental shallot, Chinese leaf & carrot salad

Serves 4Preparation: 10 minsCook: 25 mins

sticky chicken asian salad recipesticky roast chicken with oriental shallot and carrot salad


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
1 tsp sugar
Small handful mint leaves, roughly chopped
For the salad:
1 large carrot, cut into fine matchsticks
6 shallots, finely sliced
½ Chinese leaf lettuce, finely shredded

Step by step

  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.
  5. Sprinkle soy sauce to taste