Mango & Scotch Bonnet Chilli Chicken 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 (or two!) 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[s] in the oven for 20-25 min or until the potatoes are cooked through – this is your roasted sweet potato

Meanwhile, heat a large, wide-based pan (preferably non-stick) over high heat

Pat your chicken thighs dry and season them generously on both sides with salt

Once hot, add the seasoned chicken thighs, skin-side down and cook for 10-15 min or until the skins have browned and crisped

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

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 skin has crisped, reduce heat to medium-high, turn the chicken thighs skin side up and add half your mango & scotch bonnet sauce

Cook them for a further 8 min or until cooked through (no pink meat!) – this is your sticky mango & chilli chicken

Combine the remaining mango & scotch bonnet sauce in a 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