Mango & Scotch Bonnet Chilli Chicken Breast Salad

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your sweet potato[es] (skin on) into large, bite-sized pieces

Add the chopped sweet potato to a baking tray with your ground smoked paprika and a drizzle of vegetable oil

Season with a pinch of salt and pepper and give everything a good mix up

Put the tray in the oven for 20-25 min or until the potatoes are cooked through – this is your roasted sweet potato

Cut your avocado[s] in half lengthways, around the stone

Remove the stone[s] using a spoon, then scoop out the avocado flesh and slice finely

Chop your tomato[es] into wedges

Wash your lettuce, then pat it dry with kitchen paper and roughly chop

Add your chicken breast portion[s] to a clean chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat, once hot, add the flattened chicken with a pinch of salt and pepper and cook for 5-6 min on each side or until golden and cooked through (no pink meat!)

Tip: Cooking for 5? You may need to do this in batches!

Combine your mayo with a squeeze of your lime juice and a generous grind of black pepper – this is your creamy lime dressing

Once the chicken is cooked, add half of your mango & scotch bonnet sauce and turn the chicken to coat them – this is your mango & chilli chicken

Combine your remaining mango & scotch bonnet sauce in a large bowl with a pinch of sugar, a squeeze of lime juice and a drizzle of olive oil – this is your dressing

Add the tomato wedges, chopped lettuce and sliced avocado and toss until evenly coated in dressing – this is your dressed salad