Turkey and Corn Salad

Ingredients

• Turkey Breast120 g
• Corn1/2 unidad (125 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Olive Oil2 teaspoon (7 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Shell the corn and boil with a pinch of salt for 12 minutes or until soft.

2. 2

   Step 2

   In the meantime, heat a grill over high heat. In the meantime, add salt and pepper to the turkey.

3. 3

   Step 3

   Once the grill is heated, pour half the oil, add the turkey and cook each side for 4-6 minutes over medium heat.

4. 4

   Step 4

   Remove from heat and cut into bites. Set aside.

5. 5

   Step 5

   Cut the lettuce leaves and tomato.

6. 6

   Step 6

   Put the turkey, corn, tomato and lettuce on a plate.

7. 7

   Step 7

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

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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