Mexican Chicken & Veggie Fries

• Drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl and cover to keep warm.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Meanwhile, cut chicken breast into 2cm strips. • In a medium bowl, combine Tex-Mex spice blend and a generous drizzle of olive oil. Season with salt and pepper, then add chicken breast strips and toss to coat.

• Return frying pan to medium heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 3-4 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• To the bowl with corn, add deluxe salad mix, baby leaves, vinegar and a generous drizzle of olive oil. Season with salt and pepper.