Salad with corn and chicken

Name: salad with corn and chicken
Cook time: 25 min
Total time: 29 min
Yield: 4
Ingredients: 400 g chicken breast; 4 el traditional olive oil; 1 cucumber; 15 g fresh coriander; 2 el lemon juice; 1 avocado; 300 g canned corn; 4 multigrain tortilla wrap

Meal salad with chicken, avocado, cucumber, corn and coriander with tortilla dots.

Ingredients

Directions

Preheat the oven to 200 ºC.
Cut the chicken fillet into strips and season with salt and pepper.
Heat the oil in a frying pan and fry the chicken for about 6 minutes until done. Allow to cool.
Cut the cucumber into slices of ½ cm and into strips of ½ cm.
Slice the coriander and mix with the oil and lemon juice. Season with salt and pepper.
Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
Cut the avocado into cubes and scoop with the coriander dressing. Add the cucumber and the drained corn.
Cut the tortilla wraps each in 6 points. Roast them in approx. 4 min. Until crispy on the oven rack.
Mix the chicken through the salad and serve with the tortillas.