Chicken, Egg, Lettuce, Tomato, Carrot and Corn Salad

Ingredients

• Chicken Breast200 g
• Lettuce1 cup (35 g)
• Tomato1 count (130 g)
• Corn1/2 cup (75 g)
• Olive Oil2 teaspoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Egg2.2 medium (110 g)
• Carrot1/2 medium (30 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Place two pots filled with boiling water.

2. 2

   Step 2

   Add the egg to one pot for 8-10 minutes and drain. Stop cooking with cold water, peel and slice.

3. 3

   Step 3

   Next, shell the corn and add to the other pot. Boil for 10 minutes and drain.

4. 4

   Step 4

   At the same time, place a pan over medium heat and spread the oil.

5. 5

   Step 5

   Salt and pepper the chicken.

6. 6

   Step 6

   Once heated, cook the chicken over medium heat for 4-5 minutes on both sides until done.

7. 7

   Step 7

   Next, shred the lettuce, grate the carrot and slice the tomato.

8. 8

   Step 8

   Place in a bowl along with the corn and season with lemon juice, olive oil and salt and pepper to taste.

9. 9

   Step 9

   Serve the pan-seared chicken and hard-boiled egg with the salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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