Cabbage Salad Bowl with Chicken and Eggs

Ingredients

• Cabbage1 cup (90 g)
• Chicken Breast120 g
• Egg1 count (55 g)
• Potato1/2 medium (90 g)
• Corn1/4 unidad (63 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Oil1 teaspoon (3 ml)
• Stevia1/2 packet (1 g)

Instructions

1. 1

   Step 1

   Place a pot with water and salt over high heat. While boiling, peel and cut the potatoes of about the same size.

2. 2

   Step 2

   Shell the corn and once the water comes to a boil, add the corn along with the potatoes.

3. 3

   Step 3

   Let them boil for 10-12 minutes until they are tender. Remove and drain.

4. 4

   Step 4

   Separately, in another pot with boiling water, add the egg and let boil for 8-10 minutes. Drain, let it cool and peel.

5. 5

   Step 5

   Heat the griddle over high heat. While heating, season the chicken with salt and pepper and dice.

6. 6

   Step 6

   Once heated, pour the oil and add the chicken breast.

7. 7

   Step 7

   Cook over medium heat for 7-8 minutes, stirring to cook evenly. Meanwhile, cut the cabbage into strips.

8. 8

   Step 8

   For the dressing: Mix the plain yogurt with mustard, lemon juice and stevia. Season to taste with salt and pepper.

9. 9

   Step 9

   In a bowl place the potato, chicken, chopped egg, cabbage and corn.

10. 10

    Step 10

    Pour the dressing, mix and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cabbage Salad Bowl with Chicken and Eggs can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.