Chicken, Corn and Peanut Salad

Ingredients

• Chicken Breast150 g
• Corn1 cup (150 g)
• Tomato1/2 count (65 g)
• Green Beans1/2 cup (50 g)
• Peanut1 tablespoon (14 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot filled with boiling water and a pinch of salt.

2. 2

   Step 2

   In the meantime, cut off the ends of the green beans.

3. 3

   Step 3

   After 6 minutes, add the green beans and boil for 6 more minutes until tender. Remove and drain.

4. 4

   Step 4

   At the same time, heat half the oil in a pan over high heat. Cut the chicken into bites and season with salt and pepper.

5. 5

   Step 5

   Once heated, add the chicken and brown both sides for 3-4 minutes.

6. 6

   Step 6

   Then lower the heat to medium and continue cooking until well cooked. Set aside.

7. 7

   Step 7

   In the meantime, cut the tomato.

8. 8

   Step 8

   Mix the chicken with the corn, tomato, green beans and peanuts on a plate.

9. 9

   Step 9

   Season with the remaining 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 Peanut Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.