Chicken, Pineapple and Cucumber Salad with Yogurt Dressing

Ingredients

• Chicken Breast150 g
• Pineapple1/2 cup (85 g)
• Cucumber1/4 cup (30 g)
• Corn1/2 unidad (125 g)
• Cheese1.5 slice (38 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot with boiling water for 12-15 minutes. Next, remove, drain and set aside.

2. 2

   Step 2

   Preheat a pan or grill. While heating, cut the chicken into bite-sized pieces and season to taste.

3. 3

   Step 3

   Pour in the oil, sprinkle and add the chicken. Cook for 4-5 minutes per side over medium heat until done.

4. 4

   Step 4

   Cut the cucumber into strips and the cheese into cubes or strips. You can use white cheese or mozzarella.

5. 5

   Step 5

   Peel and cut the pineapple into small pieces.

6. 6

   Step 6

   In a salad bowl place the chicken, pineapple, cucumber, corn and cheese.

7. 7

   Step 7

   For the dressing: Mix the plain yogurt, lemon juice, mustard and season to taste.

8. 8

   Step 8

   Pour the dressing over the salad and mix before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Pineapple and Cucumber Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.