Shredded Chicken and Corn Salad with Avocado Dressing

Ingredients

• Chicken Breast150 g
• Corn1/2 unidad (125 g)
• Red Onion1/4 count (38 g)
• Tomato1/2 count (65 g)
• Lettuce1.5 cup (53 g)
• Avocado1/4 count (60 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Cucumber1/3 cup (40 g)
• Carrot1/2 medium (30 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Peel the carrot and slice. Six minutes before removing the corn, add the carrot and let boil for the remaining time.

3. 3

   Step 3

   You can cook the chicken in two different ways.

4. 4

   Step 4

   The first one: Place the chicken in a pot with boiling water and boil for 12-15 minutes. Once done, shred using a fork or your hands.

5. 5

   Step 5

   The second option: Heat a pan over medium-high heat. In the meantime, make diagonal cuts on the chicken and add salt and pepper.

6. 6

   Step 6

   Once heated, add the chicken and sear each side for 3 minutes over medium heat.

7. 7

   Step 7

   Once seared, lower the heat, cover and let cook for 10 minutes until tender. If necessary, add some water to prevent from drying.

8. 8

   Step 8

   Remove the chicken and shred using a fork.

9. 9

   Step 9

   Chop the red onion. Cut the lettuce into strips, the tomato into small pieces and slice the cucumber.

10. 10

    Step 10

    For the dressing: Cut the avocado and smash using a fork. Mix with the lemon juice, yogurt, salt and pepper to taste.

11. 11

    Step 11

    Put all the ingredients in a bowl and pour the dressing. You can sprinkle with some sesame seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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