Spinach, Chicken and Corn Salad with Sweet Dressing

Ingredients

• Chicken Breast150 g
• Corn1/2 count (125 g)
• Spinach1 cup (30 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1/4 count (30 g)
• Stevia1/2 package (1 g)

Instructions

1. 1

   Step 1

   Shell the corn and put the grains in a pot with boiling water. Let boil for 12 minutes, remove and drain.

2. 2

   Step 2

   At the same time, heat half of the oil in a frying pan over high heat. While it is heating, cut the chicken into strips and season with salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken and cook for 6-8 minutes over medium heat. Stir from time to time.

4. 4

   Step 4

   Meanwhile, cut the bell pepper into strips.

5. 5

   Step 5

   For the dressing, mix mustard with the remaining oil, lemon juice and stevia. Season with salt and pepper to taste.

6. 6

   Step 6

   In a bowl arrange the spinach leaves, corn, chicken and bell pepper.

7. 7

   Step 7

   Pour the dressing and serve.

8. 8

   Step 8

   Optional: You can add bean sprouts or legumes to the salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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