Smokey Chicken, Sweet Potato & Ranch Salad

• Meanwhile, roughly chop tomato. • Slice avocado in half, scoop out flesh and thinly slice. • Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through (when no longer pink inside), 3-4 minutes each side. • When the sweet potato is done, to the bowl with corn, add tomato, mixed salad leaves and mustard cider dressing. Season to taste.