Another super quick and easy tasty weekly dinner idea, this one is a bit of an adaption from an original recipe so not everything has specific quantities or measurements!
Spicy Mexican Chicken and Rice Salad
2 x 250g packets microwave mexican rice
400g pack mexican salad mix (or similar)
1 punnet cherry tomatoes sliced in half
500g chicken stir fry meat
2-3 mashed avocados
1 large packet corn chips
fresh coriander chopped
2 limes cut into wedges
Cook rice in microwave as per instructions
Combine salad mix, sliced tomatoes and rice and set aside
Sprinkle chicken with cajun spice (you can use as little or as much as you like depending on how spicy you like it) stir fry in a non-stick pan with some oil until cooked through, transfer to rice and salad mix and combine.
Transfer to a serving platter, sprinkle over chopped coriander. Serve corn chips, sour cream and avocado on the side.
Serve yourself up a bowl with some sour cream, avocado and corn chips and squeeze over some lemon juice!
All you'll be missing is the margarita!