Chicken, Artichoke, Mushroom, Avocado and Corn Salad

Ingredients

• Chicken Breast150 g
• Artichoke Hearts2 heart (80 g)
• Mushrooms1/2 cup (35 g)
• Garlic1/2 clove (2 g)
• Avocado1/2 count (120 g)
• Corn1 cup (150 g)
• Oil2 teaspoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked artichoke hearts. You can also use canned ones.

2. 2

   Step 2

   Shell the corn and cook the grains in a pot with boiling water. Let boil for 12 minutes, remove and drain.

3. 3

   Step 3

   Heat half the oil in a pan over medium-high heat. Season the chicken breast with salt and pepper.

4. 4

   Step 4

   Once heated, add the chicken and cook each side for 4-6 minutes. Remove once cooked as desired and slice.

5. 5

   Step 5

   At the same time, preheat a pan over medium heat with the remaining oil. In the meantime, slice the mushrooms and chop the garlic.

6. 6

   Step 6

   Once heated, add the mushrooms, garlic and salt and pepper to taste.

7. 7

   Step 7

   Sauté for 4-6 minutes until tender. Set aside.

8. 8

   Step 8

   In the meantime, peel and cut the avocado with the artichokes.

9. 9

   Step 9

   Serve the chicken, artichokes, corn, mushrooms and avocado on a plate (you can add some tomato and green leaves). Season with lemon juice and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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