Chicken & Sweet Corn Salad
Sweet corn and avocado together have a unique flavour profile and texture that you have to taste to understand. But even with the little bit of corn to satisfy your sweet tooth, this recipe keeps the carbs low. The chicken breast keeps the protein high to keep your lizard brain at bay.
The chicken brings the majority of the calories and protein along with B3, B5, B6, choline, phosphorus, selenium and zinc while the salad fills in the folate, vitamins A, C and K1 along with minerals. As well as luxurious texture to offset the chicken, the avocado adds potassium.
One serve provides 380 calories, 45 g protein, 18 g fat and 31 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 1 large chicken breast, flattened out thin
- 1 cup mixed green salad leaves
- 100 g (3.5 oz) cucumber, chopped
- A quarter of an avocado, sliced
- 2 tbsp sweet corn (canned, unsweetened)
- 1 tsp of mayonnaise (optional)
- Salt and pepper (optional)
- Heat a frying pan or sandwich press to medium heat.
- Place the chicken in the press for 6 minutes, or if cooking in a frying pan, 3 minutes per side.
- Check the chicken is cooked through by cutting in half. No pink should show.
- While the chicken is cooking, place salad leaves in a salad bowl with the cucumber, avocado and sweet corn, toss together.
- Top with the cooked chicken, and dollop on a teaspoon of mayonnaise – if using.
- Salt and pepper to taste (omit for AIP).
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