• Roughly chop cos lettuce. Slice cucumber into half-moons. Slice avocado in half, scoop out flesh and roughly chop. Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a small bowl. • In a medium bowl, combine chicken breast strips, Louisiana spice blend and a drizzle of olive oil. TIP: Cover the pan with a lid if the kernels are "popping" out.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken breast strips, tossing, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then add the honey and toss to coat. TIP: Chicken is cooked through when it is no longer pink inside.

• In a large bowl combine cos lettuce, cucumber, avocado, mayonnaise, a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

• Divide avocado cos salad between bowls. Top with Louisiana chicken. • Dollop over roasted tomato salsa and sprinkle with corn to serve. Enjoy!