Chicken Salad with Corn, Strawberries, Avocado and Yogurt Dressing

Ingredients

• Chicken Breast200 g
• Corn1/2 unidad (125 g)
• Strawberries1/2 cup (75 g)
• Avocado1/2 count (120 g)
• Spinach1 cup (30 g)
• Yogurt1/4 cup (60 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 and a pinch of salt. Let boil for 12 minutes, remove and drain.

2. 2

   Step 2

   Separately, place a pan over medium-high heat and add the oil. In the meantime, add salt and pepper to the chicken.

3. 3

   Step 3

   Once heated, add the chicken and cook for 4-6 minutes per side over medium heat.

4. 4

   Step 4

   Once done, remove from heat and slice.

5. 5

   Step 5

   Meanwhile, peel the avocado and cut into wedges. Separately, chunk the spinach and slice the strawberries.

6. 6

   Step 6

   For the dressing, mix the plain yogurt with the mustard, lemon juice, salt and pepper to taste.

7. 7

   Step 7

   Place the lettuce, chicken, corn, strawberries and avocado in a bowl.

8. 8

   Step 8

   Add the yogurt dressing and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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