Main
Light Chicken and Corn Salad with Sour Cream Mustard Dressing
25 minServes 2Nutri-Score B€€
B
25 min
25 minLight Chicken and Corn Salad with Sour Cream Mustard Dressing
what you need
Ingredients
sour cream (cold)Dairy100 g
mustard (1 teaspoon)Pantry5 ml
salt (optional, to taste)Spices2 g
lettuce leaves (washed, torn into pieces)Produce100 g
canned corn (drained)Pantry150 g
chicken fillet (cooked and sliced)Meat250 g- cherry tomatoes (halved)Produce150 g
cheese (grated or cubed)Dairy60 g
per serving
Nutrition
391kcal
- Carbs
- 21 g
- Proteins
- 34 g
- Fat
- 19 g
what you’ll use
Tools
Frying pan
Mixing bowl
Whisk
step by step
Method
- Step 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.
- Step 2
Make the dressing
- Combine the sour cream and mustard in a bowl.
- Whisk until smooth and season with salt if desired.
- Step 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.