Chicken, Egg, Corn and Broccoli Salad

Ingredients

• Yellow Corn1/2 count (125 g)
• Chicken Breast150 g
• Egg1 medium (50 g)
• Broccoli1 cup (90 g)
• Olive Oil1 tablespoon (15 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you can boil the chicken or cook it on a pan.

2. 2

   Step 2

   To boil the chicken, place in a pot filled with boiling water and boil for 12-15 minutes. Turn off, remove and cut into pieces. Salt and pepper.

3. 3

   Step 3

   At the same time, place the egg in a pot filled with boiling water and boil for 8 minutes. Let cool, peel and slice.

4. 4

   Step 4

   Shell the corn and place in a pot filled with boiling water for 12 minutes. Drain and set aside.

5. 5

   Step 5

   Next, cut the broccoli into florets and boil for 3 minutes.

6. 6

   Step 6

   Serve all the ingredients in a salad bowl and season with lemon juice and olive oil. Salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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