Sweet Chilli Chicken Salad

Out last Friday n found great wee hotel in Dunfermline that sold my husband this dish. I've tried to re-create it n though not the same, it was very delicious! Got the thumbs up

1. 1

   Put oven on to pre-heat. Place roasting tin/dish in oven.
   Cut chicken lengthways almost right through and open up to create flat peice of chicken. Spread some cajun paste on both sides of chicken, cover and put in fridge to marinade for at least a half hour. Meanwhile mix enough chilli sauce to coat both sides of chicken breasts with few dashes of soy sauce.
   
   Heat griddle pan until hot and dry fry the chicken for three minutes each side approx. on high heat (until chicken is sealed with nice golden colouring. Place in hot roasting dish and pour half the chilli sauce over the chicken then bake for 15 mins.
   
   After 15 mins turn chicken and pour remaining chilli sauce over chicken and bake for another 10-15 minutes making sure chicken is cooked through.
   
   Put salad items in a bowl and toss with basil oil and seasoning. Squeeze small amount of balsamic glaze over leaves on plate.
   
   There may be syrupy juices in roasting dish, if you like it hot pour this over the chicken, I love this as it's quite intense in chilli flavour.
   
   You could substitute the basil oil with a soy sauce and lemon juice dressing, this is also very tasty and fresh.