Mexican Chicken Bowl with Tomato Salsa

Steps

1. Thinly slice capsicum; cut tomato into thin wedges; cut cucumber in half lengthways and thinly slice. Set all aside separately (or see tip).
2. In a small bowl, combine Mexican dressing, coriander and lime zest and juice. Set aside.
3. Place spinach in a medium bowl, add one tablespoon of the Mexican dressing and toss to coat. Reserve remaining dressing.
4. Drain chickpeas, rinse and leave to drain well; thinly slice onion; pat chicken dry, slice into 1-2cm strips and season.
5. Heat oil in a large 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. Remove pan from heat and add remaining Mexican dressing. Stir to combine.
7. Add first measure of sour cream to pan, stir to combine and season to taste.
8. To serve, arrange salad ingredients into bowls. Top with Mexican chicken and dollop over tomato salsa and remaining sour cream. Serve with a lime wedge to squeeze over.