Heat the oven to 220c/fan 200c/gas 7. Brush both sides of the chicken with 1⁄2 tbsp chilli sauce, season well and put on a large baking sheet. Mix 2 tbsp chilli sauce with the lime juice and 1 tbsp water to make a dressing. Then boil the new potatoes. Place the chicken on the baking tray, then add the bacon rashers. Bake in the oven for 15 mins until the bacon are crispy and the chicken is cooked, but still nice and juicy.
Toss the watercress, salad leaves and tomatoes in half the dressing and pile onto a platter. Slice the chicken and scatter on top of the salad with the bacon and potato. Spoon over the remaining dressing and eat while it’s still warm.
2 boneless skinless chicken breast fillets
2½ tbsp sweet chilli sauce, click here for recipe
2 tbsp lime juice
1 bag mixed leaf salad
Pack vine tomatoes, diced
5 rashers streaky bacon
half a 75g bag watercress
400g new potatoes