Chicken Salad with Beans, Corn and Green Beans

Ingredients

• Chicken Breast150 g
• Beans1/2 cup (100 g)
• Corn1/4 unidad (63 g)
• Green Beans1/2 cup (50 g)
• Peach1 count (150 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked beans.

2. 2

   Step 2

   Shell the corn and place in a pot with boiling water and a pinch of salt.

3. 3

   Step 3

   Meanwhile, cut off the ends of the green beans and then cut into 2 or 3 parts.

4. 4

   Step 4

   After 6 minutes of boiling, add the green beans and boil for 6-7 more minutes. Remove the green beans and corn.

5. 5

   Step 5

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

6. 6

   Step 6

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

7. 7

   Step 7

   Lower to medium-low heat and continue cooking until well done. Set aside.

8. 8

   Step 8

   Optional: You can add the green beans and corn in the pan to brown, just for a few minutes.

9. 9

   Step 9

   Meanwhile, cut the bell pepper into small pieces and cut the peach into wedges.

10. 10

    Step 10

    Place the chicken, green beans, corn, bell pepper, beans and peach on a plate.

11. 11

    Step 11

    Season with the remaining oil, lemon juice, salt and pepper to taste. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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