Chicken, Corn and Cucumber Salad

Ingredients

• Chicken Breast150 g
• Corn1 cup (150 g)
• Spinach1 cup (30 g)
• Cucumber1/2 cup (60 g)
• Onion1/4 count (38 g)
• Olive Oil3 teaspoon (15 ml)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   Shell the corn and put the grains in a pot with boiling water. Boil for 12 minutes, remove and drain.

2. 2

   Step 2

   Heat 1/3 of the oil in a grill over medium-high heat. Season with salt and pepper to the breast.

3. 3

   Step 3

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

4. 4

   Step 4

   In the meantime, cut the cucumber, onion and bell pepper into strips. If you want, you can soak the onion into salted water to reduce its bitterness.

5. 5

   Step 5

   Wash and cut the spinach into pieces.

6. 6

   Step 6

   Mix the chicken with the corn, spinach, cucumber, onion and bell pepper on a plate.

7. 7

   Step 7

   Season with the remaining olive oil, lemon juice and salt and pepper to taste. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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