Peruvian-Style Chicken

While potato coins roast, stir together garlic puree, Paprika-Garlic-Cumin Blend and 1/2 tbsp oil (dbl for 4 ppl) in a small bowl. Pat chicken dry with paper towels on a separate cutting board. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 2-3 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to another unlined baking sheet. Spread garlic mixture over chicken. Bake in the top of the oven until chicken is cooked through, 6-9 min.**

While chicken bakes, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Finely chop cilantro. Thinly slice green onions. Very finely chop 1 tbsp green onions (dbl for 4 ppl). Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Add mayo, finely chopped green onions, cilantro, lime zest, half the lime juice and 1 tbsp jalapeño to another small bowl. (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine.

Add remaining lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and remaining green onions, then toss to combine.