While the pan is heating, chop the chicken into bite-size pieces and season with black pepper and garlic powder.
Next, add the oil to the hot pan and immediately add the chopped chicken to the pan. Spread the chicken out into one even layer and allow it to cook for 5 minutes.
While the chicken is cooking, chop your cucumber, slice your onion, and cut your tomatoes.
After 5 minutes give your chicken a stir. You should see that one side has turned golden brown and the rest of the chicken is a whitish color. Stir and allow to cook for another 5 minutes, stirring every two minutes or so.
Once the chicken is just about done add the frozen corn to the pan. Break up any large chunks of corn and cook with the chicken for 2-3 minutes, just enough to warm up the corn.
Turn the heat to low and add the: cucumber, red onion, cherry tomatoes, avocado, and yogurt. Stir everything together until the yogurt is evenly distributed. Season to taste with a little salt and pepper.
Serve the chicken mixture on top of a bed of spinach or any greens of your choice!
Macro Nutrition
Nutrition Facts
Chicken Yogurt Salad
Amount Per Serving
Calories 329Calories from Fat 87
% Daily Value*
Fat 9.7g15%
Saturated Fat 0.7g4%
Trans Fat 0g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 3g
Cholesterol 124mg41%
Sodium 183.2mg8%
Potassium 863.2mg25%
Carbohydrates 19.7g7%
Fiber 5.7g24%
Sugar 6.8g8%
Protein 48.3g97%
Vitamin A 188.4IU4%
Vitamin C 59.8mg72%
Calcium 33.9mg3%
Iron 19.3mg107%
* Percent Daily Values are based on a 2000 calorie diet.