Chicken and Corn Salad with Yogurt Dressing

Ingredients

• Chicken Breast120 g
• Corn1/2 unidad (125 g)
• Carrot1/2 medium (30 g)
• Lettuce1 cup (35 g)
• Yogurt2 tablespoon (30 g)
• Lime Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Shell the corn, while placing a pot with water to heat.

2. 2

   Step 2

   Once boiling, add the corn kernels and boil for 12 minutes.

3. 3

   Step 3

   You can let it cool naturally or place under the tap for a few minutes and then drain.

4. 4

   Step 4

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

5. 5

   Step 5

   Once heated, pour in the oil and add the chicken breast. Cook over medium heat for 6-8 minutes, stirring to cook evenly.

6. 6

   Step 6

   Meanwhile, peel the carrot and cut into strips along with the lettuce.

7. 7

   Step 7

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

8. 8

   Step 8

   On a plate or bowl place all the salad ingredients: Chicken, corn, carrot and lettuce.

9. 9

   Step 9

   Pour the dressing, mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Corn Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.