Mexican Chicken with Cheesy Fries

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Drain fries and pat dry, place on prepared tray, in a single layer. Drizzle with oil and first measure of Mexican spice mix and season. Bake (on second highest rack) for about 20 minutes, until tender. Turn halfway through cooking.
2. While fries cook, dice tomato 1cm and thinly slice first measure of spring onion (if using). When potatoes have cooked for 20 minutes, turn oven to high grill and toss spring onion and tomato with potatoes. Sprinkle cheese over top. Grill potatoes for 2-3 minutes, until cheese is melted and bubbling.
3. While potatoes cook, pat chicken dry, sprinkle with second measure of Mexican spice mix and season with salt. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 2-3 minutes each side, until cooked through. Remove from pan and set aside to rest. Reserve pan.
4. While chicken cooks, thinly slice second measure of spring onion and roughly chop spinach. Return pan to medium heat with a drizzle of oil (if needed). Cook corn and spring onion for 2-3-minutes, until tender. Transfer to a large bowl and fold through spinach and mayonnaise.
5. Thinly slice chicken, then toss through any resting juices and add to the large bowl with spinach and corn. Toss to combine and season to taste.
6. To serve, spoon cheesy fries into bowls and top with Mexican chicken.