Corn Salad with Tomato, Avocado and Grilled Chicken

Ingredients

• Chicken Breast200 g
• Corn1/2 unidad (125 g)
• Tomato1/2 count (65 g)
• Avocado1/4 count (60 g)
• Spinach1 cup (30 g)
• 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

   Optional: You can brown the corn for few minutes in the grill.

3. 3

   Step 3

   Separately, heat half of the oil in a pan over medium-high heat. Add salt and pepper to the chicken.

4. 4

   Step 4

   Once heated, add the chicken to the pan and cook for 4-6 minutes per side over medium heat. Once done, remove and set aside.

5. 5

   Step 5

   Meanwhile, peel the avocado and cut into chunks together with the tomato.

6. 6

   Step 6

   Place the corn, avocado, tomato and spinach in a bowl.

7. 7

   Step 7

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

8. 8

   Step 8

   Serve the salad together with the grilled chicken.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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