Mexican Style Chicken Salad
Preheat oven 180°C/356°F.
Place the chicken breasts and sweetcorn on a baking tray. Add salt, pepper, olive oil, smoked paprika an cumin.
Rub the spices in, making sure everything is coated. Put the chicken and corn into the oven for 30 mins.
Add all the ingredients to a serving bowl including the beans.
Dress with lime juice and olive oil. Toss together. Serve and garnish with coriander leaves. Enjoy!