Plat
Light Chicken and Corn Salad with Sour Cream Mustard Dressing
25 minPour 2Nutri-Score B€€
B
25 min
25 minLight Chicken and Corn Salad with Sour Cream Mustard Dressing
ce qu’il vous faut
Ingrédients
sour cream (cold)Produits laitiers100 g
mustard (1 teaspoon)Épicerie5 ml
salt (optional, to taste)Épices2 g
lettuce leaves (washed, torn into pieces)Fruits et légumes100 g
canned corn (drained)Épicerie150 g
chicken fillet (cooked and sliced)Viandes250 g- cherry tomatoes (halved)Fruits et légumes150 g
cheese (grated or cubed)Produits laitiers60 g
par portion
Nutrition
391kcal
- Glucides
- 21 g
- Protéines
- 34 g
- Lipides
- 19 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Fouet
pas à pas
Préparation
- Étape 1
Cook the chicken
- Season the chicken fillet with salt.
- Cook in a hot frying pan until golden and cooked through.
- Let it cool slightly, then slice.
- Étape 2
Make the dressing
- Combine the sour cream and mustard in a bowl.
- Whisk until smooth and season with salt if desired.
- Étape 3
Assemble the salad
- Place the lettuce leaves in a bowl.
- Add the corn, cherry tomatoes, sliced chicken and cheese.
- Drizzle with the dressing and serve.