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Ingredients

1 tbsp Olive Oil
300g Chicken Breasts (Boneless, Skin Off) chopped into bite sized pieces
½ C Frozen Corn Kernels
¾ tsp Smoked Paprika
50g Mesclun Salad Mix
½ Red Onion finely sliced
½ Avocado diced
50g Cherry Tomatoes halved
75g Proper Salted Tortilla Chips half broken into pieces
½ handful Fresh Coriander
½ Lime cut into slices for squeezing
1 tbsp Kewpie Mayonnaise

Preparation

1. Heat a film of oil in a large frying pan over a medium-high heat and cook the chicken until well coloured and cooked through. Season with salt and pepper. Remove the chicken from the pan and set aside.
2. Heat another film of oil in the pan and add the corn, smoked paprika and a sprinkle of salt. Cook for a couple of minutes until the corn starts to colour. Remove the pan from the heat.
3. Tip the mesclun into a shallow serving platter or individual bowls and then top with onion, avocado, tomatoes, corn, chicken and the broken tortilla chips. Tuck in lime slices and drizzle with mayonnaise. Serve with remaining tortilla chips in a bowl alongside.