1. Preheat the oven to 160*C/fan oven 140*C/Gas mark 3. Line a large baking tray with baking parchment. Mix together the oats, olive oil, sweet chilli sauce, soy sauce and peanuts until well combined. Spread out onto the baking sheet and bake for 30 minutes, stirring once during cooking until golden brown. Allow to cool completely and then break into pieces.
2. In a large bowl mix together the fish sauce, lime rind and juice and caster sugar. Toss in the shredded chicken, lettuce, coriander, red onion, cucumber and carrot to evenly coat. Pile onto a serving plate.
3. Scatter the savoury granola and red chilli (if using) over the salad and serve immediately.
Cook's tip: Store the savoury granola in an airtight jar and use within 1 week.
Recipe courtesy of White's Jumbo Organic Oats