Mexican Chicken Bowl with Tomato Salsa

Steps

1. Dice tomato 1cm and cut cucumber and radishes in half lengthways then thinly slice. Add all to a medium bowl, along with spinach and set aside.
2. In a small bowl, combine Mexican dressing, coriander and lemon zest and juice.
3. Add 1/3 of the dressing to bowl with salad veggies, season to taste and toss to combine (reserve remaining dressing).
4. Drain chickpeas, rinse and leave to drain well; thinly slice red onion; pat chicken dry, slice into 1-2cm strips and season.
5. Heat oil in a medium fry-pan on high heat until very hot. Add chicken to pan and cook for about 2 minutes each side, until almost cooked through.
6. Reduce heat to medium, add Mexican chicken spice, chickpeas and onion. Continue to cook for 1-2 minutes, stirring, until chicken is cooked through.
7. Remove pan from heat, add first measure of sour cream and toss to coat. Add remaining Mexican dressing, stir to coat and season to taste.
8. To serve, place salad ingredients into a bowl. Top with Mexican chicken, dollop over tomato salsa and remaining sour cream. Sprinkle over coriander.