Grilled Corn Salad with Chicken

Ingredients

• Chicken Breast200 g
• Corn1 unidad (250 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

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

3. 3

   Step 3

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

4. 4

   Step 4

   Once done, remove from heat.

5. 5

   Step 5

   Retirar. In the same preheat pan, add the cooked corn and stir occasionally until take a brownish color. Remove.

6. 6

   Step 6

   Meanwhile, for the salad you should slice the tomato and cut the onion into strips.

7. 7

   Step 7

   Add the grilled corn to the salad and season with the remaining oil. Add salt and pepper to taste.

8. 8

   Step 8

   Serve the grilled corn salad with chicken.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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