Fruit and vegetable chicken breast salad

2024-06-23 02:47:55  Views 2 Comments 0

Health benefits

Mango: Shengjin

Ingredients

Mango ( Two )
Australian orange ( One )
Romaine lettuce ( Half a head )
Purple leaf lettuce (One head)
Chicken breast ( whole piece )
Cherry radish ( eight )
Four ( One tablespoon )
Salt ( Three grams )
Cracked black pepper ( One teaspoon )
Olive oil ( about ten grams )

How to make fruit and vegetable chicken breast salad

  • Illustration of how to make fruit and vegetable chicken breast salad 1

    1.Ingredients list.Macaques have a sweet and sour taste and are full of juice.Therefore, this salad uses Macaques for juicing.

  • Illustration of how to make fruit and vegetable chicken breast salad 2

    2.Add the mango pulp and tangerine into the food processor together.

  • Illustration of how to make fruit and vegetable chicken breast salad 3

    3. Whip it into a fine juice and put it in the refrigerator to taste better.

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    4. Cut the chicken breast into small cubes about 1.5 cm square, and grind in fine sea salt.

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    5. Grind in black pepper, mix well and marinate for 30 minutes to absorb the flavor.

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    6.Sprinkle dry flour, coat the chicken in a thin layer of flour, and stir evenly.Coat each piece of chicken breast with dry flour.

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    7. Add a little oil to the bottom of the pan, add the chicken breasts and fry Powder and fry over medium-low heat.

  • Illustration of how to make fruit and vegetable chicken breast salad 8

    8. Fry the chicken breast until it turns slightly brown on all sides.

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    9. Wash and control the moisture of the vegetables, tear them into small pieces, layer the vegetables, and drizzle Layer the thick juice and cut the cherry radishes in advance.

  • Illustration of how to make fruit and vegetable chicken breast salad 10

    10. The fried chicken breast is placed on the top layer, and a salad with almost no oil is ready., the entire salad is seasoned with juice, only the chicken breast is flavored with a little salt and black pepper.

Tips

All vegetables need to be sterilized by soaking in light salt water for fifteen minutes and then rinsed.The chicken breast should be marinated to add flavor, and the dry portion should not be too large to avoid affecting the taste.

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