American Inspired Ranch Chicken Salad

• Drain sweetcorn.
• In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken tenderloins, turning to coat. Set aside.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl.

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. When oil is hot, cook chicken until browned and cooked through (when no longer pink inside), 3-4 minutes each side.
• Meanwhile, halve snacking tomatoes.
• To the bowl with corn, add tomatoes, mixed salad leaves, croutons and ranch dressing. Season to taste, then toss to coat.