Chicken, Crouton and Corn Salad

Ingredients

• Chicken Breast150 g
• Corn1/2 count (125 g)
• Sliced Bread1 slice (40 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

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

3. 3

   Step 3

   Once heated, add the chicken and brown its sides over medium heat. This will take 3-4 minutes.

4. 4

   Step 4

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

5. 5

   Step 5

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

6. 6

   Step 6

   For the croutons, toast both sides of the sliced bread in a pan over medium heat. Be careful not to let it burn.

7. 7

   Step 7

   Then dice and set aside.

8. 8

   Step 8

   Mix the chicken with the croutons, corn, tomato and lettuce on a plate.

9. 9

   Step 9

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

10. 10

    Step 10

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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