This colourful salad bowl is our take on the cuisine of Santa Fe, New Mexico - fresh flavours featuring (mild) chilli peppers in a fusion of Mexican, Spanish and South Western style food. The chilli (or "chile" as they have officially recorded their preferred spelling) is this state's largest agricultural crop and features in most of their dishes. Waiters in New Mexico will ask you "red or green?" referring to red or green chilli when you order a dish. If you'd like both, you reply with "Christmas"!
Heat the oven to 200C/fan 180C/gas 6.
Marinate the chicken with the Ancho Chilli Rub and keep aside.
Put the peppers on a large baking tray and toss them with 1 tbsp oil and the Grilled Pepper Mix.
Make some room for the chicken fillets on the same baking tray and then cook both in the oven for 20 mins.
Mix the avocado, tomatoes and onion in a small bowl with the Cilantro Salsa Blend. Keep aside.
When the chicken is almost done, lightly dress the salad leaves and any other salad items you'd like with a little olive oil and salt and pepper and divide into bowls.
Slice the chicken and arrange on top of each bowl along with the peppers. Top with your salsa and serve!