Spicy Chicken Salad with Homemade Tortilla Chips

Ingredients

• 150 g chicken breast
• 2 tsp baja chicken spice
• 1 x potato wrap
• 6 x cherry tomatoes
• ½ pack spinach
• ½ x red onion
• ½ pack corn
• ½ x avocado

Method

1. For this dinner we'll be using half of the sour cream dressing made earlier in the weekly menu.
2. Slice the chicken fillet into bite-size pieces, season with baja chicken spice and fry in a pan until cooked all the way through.
3. Make the tortilla chips by brushing the surface of the tortillas with olive oil. Sprinkle with salt and divide the wrap into 8 triangular pieces.
4. Place the chips on a baking tray lined with parchment paper, and bake in the middle of the oven at 180 degrees for about 5-6 minutes. Don't worry if the chips aren't crispy immediately after baked, they'll crisp up as they cool down.
5. Slice the red onion and cherry tomatoes into semicircles, and add to a bowl together with spinach and corn. In a separate bowl, mash the avocado with a fork.
6. Place the salad in the centre of a serving dish, then top with chicken, sour cream dressing and avocado. Arrange the chips in a circle as seen on the picture for a fun presentation.