Warm Mexican Chicken Salad

Ingredients:

500g skinless chicken breasts

2.5ml hot chilli powder

15ml paprika

5ml dried onion powder

Salt and freshly ground black pepper

30ml olive oil

1 red onion, peeled and finely chopped

326g can sweetcorn, drained

A few sprig of fresh coriander, roughly chopped

125g prepared assorted baby salad leaves

2 avocados, stoned, peeled and chopped

Juice of 1 lime

125g tortilla chips

150g sour cream

Method:

Cut the chicken into strips and toss in a bowl with the chilli powder, paprika, onion powder and seasoning.

Heat the olive oil in a large frying pan or wok and stir-fry the chicken fir 7-8 minutes until it is golden. Drain well and keep warm.

In another bowl, mix the onion, sweetcorn and coriander. Prepare the avocado and squeeze the lime over it. Add the salad leaves and avocado to the salad bowl and toss gently along with the chicken and tortilla chips. Serve immediately with sour cream.

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