Chicken Breast Vegetable Salad
Ready-to-eat chicken breasts 2 blocks | Salad dressing 2 scoops |
Lettuce leaves 3 tablets | Corn Half root |
Cucumber Half root | Carrot Half root |
Little Tomato 6 |
Step 1
Prepare the ingredients, wash the vegetables that need to be washed, it is best to soak them in salt water, because we are cold! I cooked the corn in advance!Step 2
Slice the washed carrots and use a mold to make a five-pointed star shape. (If there is no mold, you can omit it)Step 3
Cut cucumber slices into five-pointed star shape.Step 4
Cut the washed leftovers into shreds.Step 5
Wash the small tomatoes and cut into quarters.Step 6
All ready!Step 7
Open the package of instant chicken breast, put it in the microwave and heat it for 2 minutes.Step 8
Arrange on the plate, first put the leftovers on the bottom, then put the vegetables and shredded chicken breasts, and then drizzle with 2 tablespoons of salad dressing.Step 9
It’s ready to eat ~ summer favorite!Step 10
A closer look at the reduced-fat salad! Chicken Breast Vegetable Salad Cooking TipsAll vegetables can be changed according to personal preference.