Correction Meal Prep Cook Book, Avocado Corn Chicken Salad page 86

Correction for Meal Prep Cook Book, Avocado Corn Chicken Salad recipe on page 86.

We are so sorry but we have spotted a couple of errors in the Meal Prep Cookbook

The correct method/cooking directions for the Avocado corn chicken salad recipe is below.

Avocado Corn Chicken Salad 

Serves: 4
 Ingredients:

  • 4 chicken breasts (800 grams)

  • 1 tsp salt

  • 1/2 tsp pepper

  • 1 tbsp avocado oil

  • 1 tsp each: smoked paprika, cumin, chilli powder

  • 1/4 tsp each: garlic powder, onion powder

  • 2 large avocados, diced

  • 3 cobs of corn, kernels removed

  • 1/4 cup spring onion, finely chopped

  • 1/4 cup dill, finely chopped

Dressing:

  • 1 x tbsp olive oil

  • 3 tbsp apple cider vinegar

  • 3 tbsp fresh lemon juice

  • 1 tbsp honey

  • 1 tbsp Dijon mustard

  • 1/2 tsp salt

  • 1/4 tsp pepper

Method:

  1. Preheat oven to 200°C.

  2. Coat chicken with oil and seasonings, then cook in a pan, air fry or oven for approx 7 minutes per side.

  3. Mix dressing ingredients in a bowl.

  4. Toss avocado, corn, chicken, dill, and spring onion in dressing.

Macros per serve:

  • Calories: 649 kcal
  • Protein: 67g
  • Carbohydrates: 30g
  • Fats: 30 g
  • Fibre: 9g

Health Benefits:

  • High in protein to support metabolism.

  • Avocado provides heart-healthy fats.

  • Rich in fibre for gut health.