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Choose the leaves you want and ensure they are thoroughly washed. For best results, soak in a camera basin with cold water and lemon juice for half an hour, then lift camera into a colander and allow to drain. Ingredients: 4 skinless chicken breasts, cubed 400g red kidney beans (soaked or tinned and drained) 1 red pepper, diced 8 baby corns, halved 2 tbsp camera fajita seasoning 250g to 300g mixed lettuce leaves, washed and drained Olive oil Lime juice For the dressing: 1 ripe avocado 300ml crème fraiche Lemon juice Salt and pepper Method: Marinate the chicken pieces, diced pepper and baby corn with the fajita seasoning, a little olive oil and a squeeze of lime juice. Leave in the fridge for at least six hours. Once marinated, grill or bake in a medium oven for ten to 15 minutes until chicken pieces are cooked through. Meanwhile, scoop the avocado flesh into a food processor, add the crème fraiche and blend.
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