Chicken, Celery, Corn and Tortilla Salad

Ingredients

• Chicken Breast150 g
• Corn1/2 count (125 g)
• Celery1 stalk (40 g)
• Tomato1/2 count (65 g)
• Corn Tortilla1 medium (30 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Put the chicken in a pot with boiling water and let boil for 12-15 minutes.

2. 2

   Step 2

   Once ready, remove, drain and shred using two forks.

3. 3

   Step 3

   At the same time, shell the corn and put its grains in a pot with boiling water. Let boil for 12 minutes, remove and drain.

4. 4

   Step 4

   In the meantime, cut the tomato and celery for the salad.

5. 5

   Step 5

   Cut the corn tortilla in different parts, so you have triangles.

6. 6

   Step 6

   Heat a pan over medium heat, brown both sides of the corn tortilla or cook in the air fryer/oven over 320°F (160°C) for 7 minutes.

7. 7

   Step 7

   Put the shredded chicken, celery, corn, tomato and cilantro, if you have some.

8. 8

   Step 8

   Season with olive oil and lemon juice. Add salt and pepper to taste and serve with the tortilla.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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