Korean chicken salad with baked squash - Harrison Catering

Ingredients

• ¼ red chilli, sliced
• 1 tsp grated ginger
• 100ml soy sauce
• 1 tbsp sweet chilli sauce
• 1 garlic clove, crushed
• 1 tbsp dark brown sugar
• 3 boneless chicken thighs
• 1½ medium size squash, cut into quarters
• 1 head little gem lettuce
• 1 spring onion, finely sliced
• ¼ cucumber, cut into thin, long strips using a peeler
• ¼ bunch coriander, chopped
• 30ml fish sauce
• 30ml rapeseed oil
• 30ml sweet chilli sauce