Sticky Roast Chicken with Shallot and Carrot Salad

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The East Made Easy


Heat Level

Blue pepperGray pepperGray pepper



Total Time

35 mins

Add an Asian twist to your chicken. The delicious salad makes this a light but tasty meal. Recipe from


  • 4 skinless and boneless chicken breasts
  • 2 tbsp Blue Dragon Sweet Chili Dipping Sauce
  • 3 red chilies, deseeded and finely chopped
  • 2 tbsp Blue Dragon Fish Sauce
  • 1 lime, juiced
  • 1 tsp sugar
  • 2 tbsp mint leaves, roughly chopped
  • 1 carrot, cut into fine matchsticks
  • 6 shallots, peeled and sliced
  • 1/2 Chinese lettuce, finely shredded


  1. Rub the chicken with the sweet chili sauce and roast in the oven 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 the red chillis, Fish Sauce, lime juice, sugar and mint leaves in a large bowl.
  3. Add the carrot matchsticks, shallots and chinese lettuce to the dressing and toss well.
  4. When the chicken is cooked, slice finely and toss with the salad. Serve immediately.


It’s important to keep tasting when cooking Thai food. You need to find the right balance between hot, sweet, sour and salt. Easily balance the dish by adding either Blue Dragon Fish Sauce, sugar, lime/lemon or chillies/ ground pepper. If you want to serve this as a cold salad, slice the chicken and leave to cool completely before adding to the salad. For more information about shallots, visit