Asian-Style Chicken & Sweet Potato Salad

While the sweet potato is roasting, finely chop the garlic. Zest the lime to get a good pinch, then slice into wedges. Thinly slice the cucumber. Halve the cherry tomatoes. In a medium bowl, combine the Southeast Asian spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add the chicken thigh and toss to coat.

In a small bowl, combine the Japanese dressing, mayonnaise, lime zest, a pinch of brown sugar and a squeeze of lime juice.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. In the last minute of cook time, add the garlic and cook until fragrant, 1 minute. Transfer to a plate. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Cook the chicken in batches if your pan is getting crowded.

In a large bowl, combine the cherry tomatoes, cucumber, roasted sweet potato and mixed salad leaves. Add the zesty Japanese mayo, gently tossing to coat.