Simple Chicken Salad
Pan-fried chicken with salt and black-pepper, furnished with Romaine lettuce, shredded carrots, diced Japanese cucumber and tomato, dressed with chicken gravy. A very healthy alternative to the store-bought dressing to your very nutrient-rich salad. ;)
Equipment
- Frying Pan
- Sharp Kitchen Knife
- Chopping Board
- Silicone Spatula
- Food Grater
Ingredients
Marinade
- 200 g chicken breast meat, medium size
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp cooking oil
Salad Mix
- 7-8 leaves Romaine lettuce
- 5 inches Japanese cucumber
- 2 inches carrot, shredded
- 1 medium tomato, ripe
Instructions
Pan Fried Chicken
- Wash the chicken. Marinade the chicken with salt and black pepper. Keep aside for x minutes.
- Over medium heat, simmer the chicken breast for 8 minutes on one side. Cover the pan with the lid.
- Open the lid, and very carefully, flip the chicken to simmer on the other side for 8 minutes. Cover the pan withe the lid.
- Turn off the heat and remove the pan from the stove. Leave the chicken to rest for 12 minutes for the chicken juice to seep out.
- Remove from pan and dice into bite-sized cubes.
Salad
- Prepare a large mixing bowl.
- Line the Romaine lettuce together in a bunch. Chop the lettuce into bite-sized pieces. Add the lettuce to the mixing bowl.
- Using a food grater, shred the carrots. Add the carrots to the mixing bowl.
- Chop the Japanese cucumber and tomato into bite-sized pieces. Add the cucumber and tomato into the mixing bowl.
- Add the ½ of chicken cubes into the bowl.
- Drizzle the chicken gravy over the salad.
- With a clean spatula, mix the salad.
- Dish the salad to the serving plate. Top the salad with all the remaining chicken.
- Serve.
Video
Nutrition
Serving: 1plateCalories: 207kcalCarbohydrates: 7gProtein: 23gFat: 10gSaturated Fat: 1gCholesterol: 64mgSodium: 1292mgPotassium: 758mgFiber: 3gSugar: 3gVitamin A: 9502IUVitamin C: 14mgCalcium: 38mgIron: 2mg
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