Chicken Salad with Potatoes and Parsley

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Green Beans1/2 cup (50 g)
• Carrot1/3 medium (20 g)
• Corn1/4 unidad (63 g)
• Parsley1 tablespoon (4 g)
• Oil1 tablespoon (10 ml)
• Onion4 ring (20 g)
• Mushrooms1/2 cup (35 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot of boiling water. Boil for 12-15 minutes and drain.

2. 2

   Step 2

   Meanwhile, peel the potato with the carrot and remove the ends of the green beans.

3. 3

   Step 3

   Cut the potato into chunks, the green beans into three pieces and the carrot into strips.

4. 4

   Step 4

   After the corn has boiled for 4 minutes, add the potato to the pot and, after 2 more minutes, add the beans and the carrot.

5. 5

   Step 5

   Let boil for 6 more minutes. Next, remove and drain.

6. 6

   Step 6

   At the same time, place the griddle over medium-high heat.

7. 7

   Step 7

   While heating, chop the onion, cut the mushrooms into quarters, season the chicken with salt and pepper and cut into bite-size pieces.

8. 8

   Step 8

   Once heated, add half of the oil, spread and add the chicken along with the onion and mushrooms.

9. 9

   Step 9

   Cook for 8 to 10 minutes, stirring occasionally. Remove when desired doneness is reached.

10. 10

    Step 10

    In a plate mix the vegetables with the chicken. Season with the remaining oil, chopped parsley and salt and pepper to taste.

11. 11

    Step 11

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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