Preheat the oven to gas 6, 200°C, fan 180°C. Cook the sweet potato in a pan of lightly salted water for 10 minutes until tender. Drain the potatoes and then set aside. Mix together the sweet chilli sauce and coriander.
Place the chicken breasts on a nonstick baking tray and spoon over the chilli mixture, turning the breasts to coat evenly. Roast for 20 minutes, until the meat is cooked through, with no pink showing when cut open. Slice thinly on a slight diagonal.
Toss together the cooked sweet potato, red onion, sugar snap peas and lamb’s lettuce. Transfer to a serving dish and arrange the chicken on top. Mix together all the dressing ingredients and drizzle over the salad. Toss well before serving.
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