Bean Salad with Crispy Chicken

For this recipe you need cooked beans.

Separately, shell the corn and place in a pot filled with boiling water. Boil for 12-15 minutes and drain.

Cut the chicken into pieces and set aside.

In another bowl, beat the egg and set aside. Next, place oats on a plate.

Dip each piece of chicken in the beaten egg, coat completely in oats and repeat once again.

Place a pan over high heat and, while heating, season the chicken with salt and pepper.

Once heated, add the chicken and cook for 4 minutes per side over medium heat.

Separately, mix the beans with the chopped tomato, avocado and onion. Add the corn along with the avocado and season with lemon juice and chopped cilantro.

Serve the vegetables and beans in a salad bowl or plate and top with the chicken.