Essential ingredients

• Chicken breast

  100 g

• Olive oil

  5 g (1 tsp)

• Avocado

  70 g (½ pieces)

• Lime juice

  5 g (1 tsp)

• Parsley

  3 g (1 tsp)

• Lettuce

  50 g (1 cup)

• Black beans

  40 g (¼ cup)

• Canned corn

  40 g (5 tsp)

• Shallot

  40 g (1 pieces)

Ingredients to taste

How to make

• 1

  Put chicken breast into a skillet and bring water to a boil—Cook for about 15 minutes or until no longer pink. Then shred into small pieces.

• 2

  Now make the dressing, putting lime juice, olive oil, a minced claw of garlic, and a pinch of salt and pepper in a small blender. Blend until smooth and creamy.

• 3

  Mix chopped avocado, previously boiled black beans (or you can take canned ones), canned corn, and cut shallot. Place lettuce in a bowl and toss everything well.

• 4

  Add shredded chicken there. Sprinkle the avocado dressing and decorate with fresh chopped parsley.

Additional Information

• Cooking Method

  Boiling

• Recipe category

  Lunch

• Recipe cuisine

  Mexican

• Tools

  Cutting board, Skillet, Blender, Bowl