Corn Salad with Beans and Chicken

Ingredients

• Chicken Breast200 g
• Beans1/2 cup (100 g)
• Corn1/2 unidad (125 g)
• Tomato1/2 count (65 g)
• Avocado1/4 count (60 g)
• Lemon Juice2 tablespoon (30 g)
• Oil1 tablespoon (10 ml)
• Spinach1 cup (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

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

3. 3

   Step 3

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

4. 4

   Step 4

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

5. 5

   Step 5

   Once done, remove from heat.

6. 6

   Step 6

   Meanwhile, peel the avocado and cut into small pieces together with the tomato. Chunk the spinach.

7. 7

   Step 7

   Mix the corn with the beans, avocado, spinach and tomato. You can replace the spinach with lettuce.

8. 8

   Step 8

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

9. 9

   Step 9

   Serve the salad with the chicken.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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