Name: Chicken, Corn, Avocado, and Mimolette Salad
Prep time: 20 min
Cook time: 10 min
Yield: 4 servings
Ingredients: 3 chicken breast; 300 g of corn (medium can); 2 avocado; 200 g of Greek yogurt; 200 g of mimolette; 4 tortilla wrap; 1 lime juice; 2 handful of lettuce; 1 stalk of fresh basil; 2 tablespoon of olive oil; salt (according to taste); pepper (according to taste)

Chicken, Corn, Avocado, and Mimolette Salad

Fresh and cheerful, this chicken, corn, avocado, and mimolette salad easily takes the key to the fields. Prepare the ingredients in advance, carefully choose mix-ins that travel well, and work on the dressing. Adventure awaits at the end of the beach!

Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 10 minutes

Energy: 755 kcal / serving

Nutritional score:

Instructions

1. Start this salad recipe by cutting the chicken breasts into pieces. Heat olive oil in a pan and brown the chicken pieces on all sides over high heat. They should be well grilled but remain tender. Remove them and set them aside.
2. Pour the drained corn into the pan and sauté it in the chicken juices for 3 minutes. Set it aside.
3. Cut the avocados in half, remove the pit and skin. Cut them into thin slices while drizzling them with half of the lemon juice to prevent them from turning brown.
4. In a bowl, mix the yogurt with the remaining lemon juice, salt, and pepper. Cut the mimolette into cubes. Mix everything with the purslane. Serve with basil leaves and tortillas cut into 8 pieces.