Sticky Hot Honey Chicken & Crispy Potato Salad

Ingredients

• 500g diced chicken breast
• 700g Perlas potatoes, halved or quartered if larger
• ½ iceberg lettuce, roughly chopped
• 200g cherry tomatoes, halved
• 1 avocado, diced
• 1 lime
• 4 tbsp Pepper & Me Sweet Sesh Hot Honey, divided
• 2 tbsp olive oil
• Salt and pepper

Instructions

1. Get the potatoes crispy: Preheat the oven to 220°C conventional / 200°C fan bake. Halve the Perlas potatoes, or quarter any larger ones. Toss with 1 tbsp olive oil, salt and pepper. Spread them out on a lined baking tray, cut-side down where possible. Roast for 25-30 minutes, turning once, until golden and crispy.
2. Cook the chicken: While the potatoes cook, heat 1 tbsp olive oil in a large frying pan over medium-high heat.Season the diced chicken with salt and pepper and cook for approximately 6-8 minutes, turning occasionally, until golden and cooked through. Reduce the heat to medium-low and add 3 tbsp Sweet Sesh. Toss the chicken through the sauce for another 1-2 minutes, until glossy and sticky. Add the Sweet Sesh towards the end rather than at the beginning because of the high honey content - it'll caramelise nicely without having as much opportunity to burn.
3. Prepare the salad: Add the chopped iceberg and cherry tomatoes to a large serving bowl. Squeeze over half the lime, drizzle with a little olive oil if desired, season lightly with salt and pepper and toss.
4. Bring it together: Add the warm crispy potatoes and diced avocado to the salad. Top with the sticky chicken and drizzle over the remaining 1 tbsp Sweet Sesh. Cut the remaining lime into wedges and serve alongside so everyone can add extra lime to taste.