• In a bowl, mix 1 tbsp oil (per 2P) with half the Mexican spice mix. 
• Add the chicken to the bowl. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Toss to coat in the spices and set aside.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Halve, peel and thinly slice the onion.
• Pop the onion into a bowl along with ¼ tsp sugar (per 2P), ¼ tsp salt (per 2P) and the red wine vinegar.
• Set aside, continuing to stir at regular intervals.

• Drain the beans in the sieve.
• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the chicken until cooked through, 8-10 mins.
• When the chicken has cooked for 5 mins, add the black beans and remaining Mexican spice. Season with salt and pepper.
• Cook for the remaining time, 3-5 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

NOTE: Adding bacon? Add to the pan along with the chicken and follow the recipe as written.

• Meanwhile, drain the corn in a sieve. 
• Chop the tomato into 1cm chunks.
• Trim the salad leaves and roughly chop.
• Roughly chop the coriander (stalks and all).
• In a salad bowl, combine the corn, tomato, coriander, salad leaves and a drizzle of oil. Season with pepper.

• Quarter the lime. 
• In a small bowl, mix the creme fraiche with a drizzle of oil and the juice of one lime wedge (per 2P). 

• Divide the salad between plates.
• Spoon the beans with the chicken on top.
• Drizzle over the creme fraiche dressing and garnish with the drained pickled onion.
• Serve with the remaining lime wedges alongside for squeezing over.