Tri color quinoa chicken salad

2024-12-20 02:59:41 667

If you don't lose weight in March, it will be sad in April. sisters who want to wear beautiful clothes and show charming lines in summer, hurry up! Mix quinoa and chicken breast meat together to make a salad, and pair it with red radish and cucumber on a plate to create a beautiful and fat reducing low calorie salad.

Details of ingredients

Chicken breast meata piece
Tricolor Quinoa100 grams
cucumber1 unit
Water radishTwo
Saint Mary FruitTwo
June Fresh Light Salt Kunbu Soy Sauce2 tablespoons
Cooking wine2 tablespoons
salt2 grams

Technique

difficultySimple
workmanshipcook
tasteLight
timeTen minutes

Steps to make Tri color quinoa chicken salad

1. Prepare the materials, the Holy Maiden forgot to put them on for a photo.
2. Quinoa can be soaked in clean water for fifteen minutes in advance or not soaked at all.
3. Peel off the fascia on the surface of the chicken breast and wash it. Cut it into 2 pieces from the middle and add 2 tablespoons of cooking wine, 2 grams of salt, and 2 tablespoons of light salt kelp soy sauce. Mix well by hand and marinate for about 30 minutes.
4. Heat the pot with water, add the quinoa that has been soaked and washed, and start boiling over high heat.
5. Cook for about ten minutes until the quinoa appears in the picture, then remove and drain for later use.
6. Heat up another cast iron pot over high heat, brush the surface with a little vegetable oil, and add marinated chicken breast to fry over high heat.
7. Fry until one side of the chicken breast changes color, then flip it back and forth twice. When the chicken breast is fully cooked, turn off the heat and remove the slices.
8. Set the quinoa on a plate, place sliced chicken breast on top, wash the cucumber and scrape it thinly with a scraper, roll it up and place it on the plate, slice the cherry and radish on the plate, and the beautiful and fat reducing quinoa chicken salad is ready.