DAY 6: Chicken Ensalada, Raw Beet Salad, Pear & Hazelnut Salad

Chicken Ensalada

  • ½ lb chicken breast

  • ½ tsp sea salt

  • ½ onion, chopped

  • 1 tsp ground cumin

  • 1 cup frozen corn, thawed

  • ¼ cup shredded Parmesan cheese

  • 2 cups shredded lettuce

  • ½ cup sliced black olives

  • ½ cup salsa

  • ½ cup sour cream

Instructions

Boil chicken in salted water until cooked through, 15-20 minutes. Drain, cool and chop. Sauté onion in oil until tender. Add corn and cumin; sauté 2 minutes. Serve sauté with lettuce, olives, salsa and sour cream.