• Drain and rinse red kidney beans. In a large frying pan, heat a drizzle of olive oil over medium heat.
• Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add beans, tomato paste and Tex-Mex spice blend, stirring, until fragrant, 1-2 minutes.
• Stir the water, then reduce heat to low and simmer until slightly thickened and tender, 2-3 mins.

• Meanwhile, roughly chop tomato. Slice lemon into wedges.
• Slice avocado in half, scoop out flesh and roughly chop.
• In a medium bowl, combine tomato, avocado, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

• In a large bowl, combine shredded cabbage mix, baby leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

• Divide cabbage salad, chicken and beans, avocado salsa and corn chips between bowls.
• Top with shredded cheddar cheese and sour cream.
• Tear over coriander to garnish. Enjoy!