Mexican chicken salad

Ingredients

• Mexican dressing
• 180 ml (¾ cup) olive oil
• 15 ml (1 tablespoon) chopped chili
• 15 ml (1 tablespoon) lime juice
• 5 ml (1 t) honey
• zest of 1 lime
• Spiced chicken breast
• 30 ml (2 tablespoon) olive oil
• 15 ml (1 tablespoon) paprika
• 10 ml (1 t) cayenne pepper
• salt and ground pepper
• 3-4 chicken breasts, halved in the length
• Chop-chop salad
• 1 small red onion, chopped
• 1 red and 1 yellow pepper, chopped
• 4 cooked corn, kernels cut from the cob
• 1 avocado, diced
• 2-3 salad tomatoes, diced
• 1 x 410g tin red beans, drained
• A large handful of fresh coriander
• lime
• nacho chips