Grilled Chicken with Fresh Salad, Corn and Avocado Dressing

Ingredients

• Chicken Breast150 g
• Corn1/4 unidad (63 g)
• Egg1 count (55 g)
• Avocado1/2 count (120 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (3 ml)
• Beans1/4 cup (50 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans. But if desired, don't add beans.

2. 2

   Step 2

   Shell the corn and boil for 10-12 minutes. Once ready, stop cooking process with cold water, drain and set aside.

3. 3

   Step 3

   Next, boil the egg in a pot for 8-10 minutes. Remove, drain, let cool and peel.

4. 4

   Step 4

   Heat a pan over high heat. In the meantime, add salt and pepper to the chicken and, if you want, you can add some paprika powder on it.

5. 5

   Step 5

   Once heated, add the oil and the chicken.

6. 6

   Step 6

   Lower the heat to medium and cook each side for about 4-6 minutes or until brown.

7. 7

   Step 7

   Cut the tomato and egg. Slice the avocado.

8. 8

   Step 8

   For the dressing: Mash half the avocado using a fork. Mix with the lemon juice and yogurt. Add salt and pepper to taste.

9. 9

   Step 9

   Serve the grilled cheese with the lettuce, tomato, corn, avocado and egg salad. Pour the avocado dressing on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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