Corn and Chicken Salad

Ingredients

• Corn1 unidad (250 g)
• Chicken Breast200 g
• Oil1 tablespoon (10 ml)
• Carrot1/2 medium (30 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Shell the corn, peel the carrot and chop.

2. 2

   Step 2

   Put both vegetables in a pot with boiling water and let boil for 12 minutes. Remove and drain.

3. 3

   Step 3

   At the same time, chop the bell pepper or cut into thin strips. Next, add salt and pepper to both sides of the chicken.

4. 4

   Step 4

   Heat a pan over high heat. Once heated, pour the remaining oil, spread and add the chicken.

5. 5

   Step 5

   Cook each side for 4 minutes over medium heat and remove.

6. 6

   Step 6

   Heat the remaining oil in pan. Once heated, add the bell pepper with a pinch of salt and stir-fry for 3-5 minutes over medium heat.

7. 7

   Step 7

   Then, add the corn with the carrot, salt and pepper, mix well and cook for 2 more minutes. Turn off and, if you have cilantro, add and mix.

8. 8

   Step 8

   Serve the corn with vegetables and the chicken.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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