Caribbean Chicken & Chips

While the fries are baking, cut the chicken breast into 2cm strips. In a medium bowl, combine the chicken, mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil. Set aside.

Slice the kernels off the corn cob. Roughly chop the baby spinach leaves.

Heat a large frying pan over a high heat. Add the corn and cook, tossing, until lightly charred, 5 minutes. Transfer to a medium bowl. Return the pan to a medium heat with a drizzle of olive oil. Add the chicken and cook, tossing, until browned and cooked through, 4-5 minutes. TIP: The spice blend will char in the pan, don't worry, this adds to the flavour!

While the chicken is cooking, to the bowl with the corn, add the slaw mix and chopped baby spinach. Toss to combine. Juice the lime (see ingredients). Add the lime juice and 1/2 the mango mayonnaise to the slaw, season with salt and pepper and toss to coat.