Chicken Salad with Egg, Corn and Avocado

Ingredients

• Chicken Breast150 g
• Egg1 count (55 g)
• Corn1/2 unidad (125 g)
• Avocado1/4 count (60 g)
• Tomato1/2 count (65 g)
• Lettuce1/2 cup (18 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot with boiling water and a pinch of salt. Boil for 12 minutes, remove and drain.

2. 2

   Step 2

   Place the egg in a pot filled with boiling water and boil for 8-10 minutes. Drain, stop cooking with cold water, peel and chop the egg. Set aside.

3. 3

   Step 3

   Next, heat half of the oil in a pan over medium-high heat. Cut the chicken into pieces and season with salt and pepper.

4. 4

   Step 4

   Once heated, add the chicken and cook for 4-6 minutes per side. Remove and set aside.

5. 5

   Step 5

   Cut the tomato and lettuce into pieces. Peel and cut the avocado into small pieces.

6. 6

   Step 6

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

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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