• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the sweet potato lengthways into 1cm slices, then cut into 1cm chips (no need to peel).
• Place on a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat.
• Spread out in a single layer—you need them well spaced out to achieve a crispy finish!
• When the oven is hot, roast until golden, 20-25 mins. Turn halfway through.

TIP: Use two baking trays if needed.

• Meanwhile, add chicken, breadcrumbs and half the aioli to a medium bowl.
• Toss to coat the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
• Season with pepper.

• Arrange chicken in a single layer on another lined baking tray.
• Drizzle over 1 tbsp oil (double for 4p).
• Bake on the top shelf of the oven until chicken is cooked through and crispy, 16-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

• Meanwhile, trim, then grate the carrot (no need to peel).
• In a large bowl, mix together vinegar, mayo and 1 tsp sugar (double for 4p).
• Season with salt and pepper.

• Toss the cooked chicken in the sweet chilli sauce and remaining aioli.
• Season with a pinch of salt and pepper.

TIP: To reduce the heat in this recipe you can use less sweet chilli sauce.

• Add the salad leaves and carrot to the large bowl with the dressing.
• Toss to coat.
• Divide the chicken, sweet potato and salad between plates.