Marinade the chicken with 1 tbs of oil, ¾ of the Peruvian seasoning and half of the lime
Once marinated put on the griddle for 8 mins cooking both sides and then finish off in the oven for another 8 mins at 160c
Get frozen sweetcorn and blanch for 2 mins and then roast in the oven for another 6 mins at 160c until roasted.
Wash a handful of the green salad leaves and a handful of baby spinach leaves toss together, dice half an avocado and add to the leaves.
Sprinkle the roasted sweetcorn and red onions on top of the leaves, get a handful of cherry tomatoes slice in half and add to the salad.
Slice your chicken and add to the salad bowl
Lastly, get a small bowl and add the rest of the seasoning along with the other half of the lime squeeze and add a tbsp of oil mix together and you have a dressing to drizzle on top of your salad bowl.