Chicken Breast Corn Salad

Name: Chicken Breast Corn Salad
Yield: 327 g
Ingredients: Roasted Egg 90 piece; Corn Kernels 30 g; Spicy Chicken Breast with Sauce 100 piece; Fresh Cabbage 70 serving; Allulose Syrup 20 spoon; Whole Grain Mustard 7 g; Pulmuone Unsweetened Greek Yogurt 10 g

353 kcal

#diet #high protein #low carb #low calorie

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Ingredients

Main ingredients

Roasted Egg 2 piece
Corn Kernels 30 g
Spicy Chicken Breast with Sauce 1 piece
Fresh Cabbage 1 serving

Seasonings/Sauce

Allulose Syrup 20 spoon
Whole Grain Mustard 7 g
Pulmuone Unsweetened Greek Yogurt 10 g

Nutrition summary

Carbohydrates 33.1 g 32%

Protein 37.61 g 37%

Fat 14.26 g 31%

Serving size 327g

Cooking steps

1

Boil the chicken breast and shred it into bite-sized pieces.
2

Drain the canned corn using a strainer to remove excess moisture.
3

Wash the lettuce and cherry tomatoes, then cut them into bite-sized pieces.
4

Place all the ingredients in a bowl and gently mix together.
5

Top with dressing to finish.

Chicken Breast Corn Salad

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