• Slice carrots into thin coins. Set aside.
• In a small pot, put water and sugar and place over medium heat. Bring to a boil, stirring to dissolve the sugar.
• Add carrot slices and reduce to a gentle simmer. Cook until the carrot has softened and the liquid has dried up. You might have to increase the heat if the carrots are getting soft but there is still some liquid left in the pot. Be careful so it doesn't burn.
• Spread out on a plate to cool.

Chicken salad

• If chicken is not cooked, boil with a little salt till soft. Leave the chicken to cool down, then shred or chop.

Dressing

• Mix mayonnaise, vinegar or lemon juice and sugar together in a small bowl.
• To put together Chicken salad with candied carrot coins
• In a large bowl mix together chicken and shredded carrot, shredded cabbage, sliced spring onions, finely chopped celery and some of the candied carrot coins.
• Add salad dressing and mix to coat the salad well.
• Put in the fridge for 1-2 hours to chill and for the ingredients to blend.
• To serve, pull apart lettuce and line the platter with it.
• Heap salad on it, and decorate with the rest of the candied carrot coins.