Chicken, Pea, Corn and Carrot Salad

Ingredients

• Chicken Breast150 g
• Carrot1 medium (60 g)
• Corn1/2 count (125 g)
• Peas1/2 cup (100 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Peel and slice the carrot. Then, shell the corn.

2. 2

   Step 2

   Put the corn in a pot with boiling water and let boil for 6 minutes. Then, add the carrot with the peas and let boil for 6 more minutes.

3. 3

   Step 3

   Heat a pan over high heat. In the meantime, cut the chicken and add salt to taste.

4. 4

   Step 4

   Once heated, pour half the oil, spread and put the chicken. Cook for 8-10 minutes over medium heat while stirring from time to time.

5. 5

   Step 5

   Once the chicken is ready, mix the peas, corn and carrot.

6. 6

   Step 6

   Season with the remaining olive oil, pepper and salt to taste. Mix well. Optional: lemon juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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