8 chicken thighs, about 75–100 g (3–3 1/2 oz) each
2 Little Gem lettuces, shredded
1 red onion, thinly sliced
8 radishes, sliced
1 orange, peel and pith removed, halved and sliced
2 tablespoons soy sauce
4 tablespoons orange juice
2 tablespoons olive oil
Mix together the honey, ketchup, vegetable oil, soy sauce and sweet chilli sauce in a large bowl. Cut a few slashes across each chicken thigh and coat in the honey mixture. Place in a foil-lined roasting tin and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes, or until cooked through.
Meanwhile, to make the salad, place the lettuce leaves in a salad bowl with the onion, radishes and orange slices. Mix together the soy sauce, orange juice and olive oil in a bowl, then pour over the salad. Serve with the chicken.