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.
