Chicken Salad with Mashed Potatoes

Ingredients

• Chicken Breast150 g
• Potato1/2 medium (90 g)
• Lettuce1 cup (35 g)
• Corn1/2 cup (75 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Oil1 teaspoon (5 ml)

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

   Peel and chop the potato. Then, place in a pot with boiling water and boil for 10-12 minutes.

3. 3

   Step 3

   At the same time, heat half of the oil in a pan over high heat. Cut the chicken into strips and salt and pepper. If you wish, you can add paprika.

4. 4

   Step 4

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

5. 5

   Step 5

   Then lower to medium heat and continue cooking until done. Set aside.

6. 6

   Step 6

   For the mashed potato, place the cooked potato in a bowl and mash until creamy.

7. 7

   Step 7

   Mix with the butter, milk, salt and pepper to taste.

8. 8

   Step 8

   Separately, place the yogurt, lemon juice, salt and pepper in a bowl and mix well.

9. 9

   Step 9

   Mix the lettuce with the corn and chicken. Pour the yogurt dressing.

10. 10

    Step 10

    Serve the chicken salad with mashed potatoes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Salad with Mashed Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.