Two Easy Lunch Salads

Ingredients

• 1 Cucumber (Chopped)
• 0.5 Red onion (Chopped)
• 1 Tomato (Chopped)
• 0.5 cup Sweet corn
• 1 lata Canned tuna (Drained)
• Cilantro (To taste, chopped)
• 2 tbsp Greek yogurt (For the dressing of the first salad)
• 0.5 Lime (Juice)
• Salt (To taste)
• Black pepper (To taste)
• 0.5 Chicken breast (Approximately half a breast; seasoned with paprika, salt, and pepper)
• Paprika (For seasoning the chicken)
• 1 Carrot (Grated or finely sliced)
• 0.5 Red onion (Chopped)
• 2 Egg (Hard-boiled and chopped)
• 1 cup Cherry tomatoes (Halved)
• 0.5 Avocado (Included in the transcription for assembling the second salad; diced)
• 2 tbsp Greek yogurt (For the dressing of the second salad)
• 0.5 Lime (Juice, for the dressing)
• Cilantro (To taste, to blend into the dressing)
• Salt (To taste, for the dressing)
• Black pepper (To taste, for the dressing)

Steps

1. 1

   Wash and sanitize all the vegetables. Chop the cucumber, red onion, and tomato into small pieces; set aside the chopped cilantro.

2. 2

   Place the cucumber, tomato, sweet corn, red onion, and drained tuna in a bowl.

3. 3

   In a small bowl, mix the Greek yogurt, the juice of half a lime, salt, and pepper. Stir until you have a smooth, creamy dressing.

4. 4

   Add the dressing to the first salad and gently toss to coat all the ingredients.

5. 5

   Stir in the chopped cilantro, taste, and adjust the salt and pepper. Set the salad aside while you prepare the second one.

6. 6

   Season the chicken breast on both sides with paprika, salt, and pepper.

7. 7

   Heat a skillet over medium heat with a small amount of oil, if necessary. Brown the chicken on both sides and cook until completely done, with no pink in the center, approximately 6 to 8 minutes per side depending on the thickness. Remove it and let it rest for a few minutes.

8. 8

   While the chicken rests, boil the eggs until hard-boiled, approximately 9 to 10 minutes from the time the water begins to boil. Cool, peel, and chop them.

9. 9

   For the dressing, blend the Greek yogurt, cilantro, the juice of half a lime, a little pepper, and salt until smooth.

10. 10

    Cut the chicken into cubes or strips. Prepare the carrot, red onion, cherry tomatoes, and avocado.

11. 11

    Assemble the second salad in a bowl by adding the carrot, onion, hard-boiled egg, cherry tomatoes, avocado, and reserved chicken.

12. 12

    Pour the yogurt dressing over the second salad and mix carefully so as not to break up the avocado too much. Serve both salads immediately.

Notes

The quantities of cucumber, onion, tomato, cilantro, corn, and paprika were not specified in the original post; approximate quantities for two servings are provided. The transcription mentions avocado in the second salad, although it does not appear in the written ingredient list. If desired, the chicken can be cooked in a nonstick skillet with a few drops of oil.

Nutrition per serving

• lunch
• salad
• healthy food
• high-protein
• easy
• gluten-free
• tuna
• chicken