Chicken and Mushroom Salad

Ingredients

• Chicken Breast150 g
• Mushrooms1/2 cup (35 g)
• Garlic1/2 clove (2 g)
• Tomato1 count (130 g)
• Lettuce2 cup (70 g)
• Corn1/4 count (63 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot filled with boiling water. Boil for 12-15 minutes and drain.

2. 2

   Step 2

   Cut the chicken into bite size pieces and cut the mushrooms into quarters.

3. 3

   Step 3

   Place a pan over high heat. Once heated, add half of the oil, spread and add the chicken along with the mushrooms and garlic.

4. 4

   Step 4

   Season with salt and pepper and cook for 8-10 minutes over medium heat. Stir occasionally.

5. 5

   Step 5

   Dice the tomatoes and chop the lettuce.

6. 6

   Step 6

   In a bowl, place the lettuce as a base and add the tomato, corn, chicken and mushrooms.

7. 7

   Step 7

   In a bowl, place the lettuce as a base and add the tomato, corn, chicken and mushrooms.

8. 8

   Step 8

   Season with the remaining oil and lemon juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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