Mexican Light Chicken Salad Lena

Mexican Light Chicken Salad Lena

• An ideal meal for summer days. If you do not want to load weight, I recommend that you switch to these salads that will turn you on hot days and also saturate, they are very easy to prepare and require some great knowledge. The salad is healthy and full of various vitamins and proteins. In any case, if you use canned corn and beans from the can, the first salad will be ready in a short time, but if you don't have them, the preparation will take longer. You will like it. Here is my recipe.

Ingredients: cup 200 ml., total time: 30 min., very easy,4 persons

• 1 Tablespoon olive oil

• 2 pieces of chicken white meat cut into smaller pieces

• 1 and 1/2 cup cooked rice

• 1 green pepper, cut into cubes

• 1 cup cherry tomatoes

• 1 cup sweet corn

• 1 cup beans

• 6 pieces of spring onions

• 1 cup grated cheese

• 1/2 cups of chopped coriander or primrose

• 1 lemon juice

• Juice of one lime or lemon

• 2 Tablespoons olive oil

• salt and pepper to taste

Mexican light chicken salad Lena

Preparation:

1. Boil the beans, rice, and sweet corn in separate bowls if you don’t already have the canned ones cooked. If you want to see how I prepare rice, look at here !

2. I mostly use corn here in a can that has already been cooked. If you use frozen corn, pour it into the same pan in which you baked the meat and let it simmer for 2 minutes.

3. Wash the green peppers and clean and cut into cubes.

4. Chop the spring onions into smaller rings.

5. Wash cherry tomatoes and cut them in half.

6. When you have done, grate the Trappist cheese or Edam cheese, as I use it.

7. Finely chop the coriander or fresh primrose leaves.

8. Prepare lemons and limes, squeeze their juice.

9. Now you have done most of the work and go for the meat while the vegetables are still cooking.

10. Cut the meat into smaller cubes or small pieces, season as desired, and place on a pan to fry over a moderately high heat.

11. If the pieces are smaller, 10 minutes will be enough to roast the meat. Remove the meat and set aside.

12. When all the vegetables are almost well, squeeze them in a strainer.

13. Then pour the corn and chicken into a large glass salad bowl. Add all the remaining ingredients, lemon oil and lime juice olive oil and other vegetables you have already prepared, season to taste with salt and pepper, stir well, put to cool for 30 minutes.

14. You can then serve.

Buon appetito!

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