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Preheat oven to 205°C/400°F. To a foil-lined baking tray, add the frozen corn and sliced bacon. Season with salt and pepper and pop in the oven for 30 minutes, stirring halfway to brown evenly.
Allow the tray to cool completely once cooked.
In the base of your bowl, combine the mayo, ½ tsp coarsely cracked black pepper, ½ tsp cayenne pepper, ½ tsp red pepper flakes, the juice of one lime and 1 tsp sea salt.
First, stir the corn and bacon into your dressing and stir to combine.
Then, pour all of the other elements of the salad into your mixing bowl. That’s the cooked chicken breast, cucumber, feta, cherry tomatoes, green peppers, coriander and red onion. Stir until everything is incorporated.
Divide into meal prep containers and store in the fridge. Eat within 4 days.