Life Style: 2 teaspoons vegetable oil

75 grams sweetcorn kernels

2 teaspoons sour cream

1 teaspoon white wine vinegar

a pinch of caster sugar

1 x 200g pack flamegrilled or other cooked chicken

125 grams cherry tomatoes, halved

1 x 400g tin kidney beans

1 large spring onion

1 red chilli, deseeded Heat a small frying pan over medium heat. Add the vegetable oil, swirling it around the pan, then cook the sweetcorn for 5 minutes or until lightly golden. Keep aside.

Mix sour cream, white wine vinegar and caster sugar and season to taste.

Slice the chicken and arrange with the tomatoes and beans on two plates. Scatter the sweetcorn over the top, then top with chopped spring onions and chilli.

Drizzle with sour cream dressing and sprinkle with cilantro to finish.