Zesty Mexican chicken and rainbow bean salad

600g chicken tenderloins

1 sachet (about 35g) fajita seasoning or Mexican spice

1 tbsp olive oil

2 x 400g cans four-bean mix, drained and rinsed

2 Lebanese cucumbers, diced

2 red capsicums, medium, diced

1 red onion, large, diced

1 avocado, large, diced

1 cup coriander leaves, chopped

½ cup extra virgin olive oil

½ cup lime juice (about 3 limes)

sea salt and cracked black pepper

lime wedges to serve