Chicken and Vegetable Salad

Name: Chicken and Vegetable Salad
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g tomato; A small amount onion; 1 egg; 1 Kiwi; a little Salad dressing; a little black pepper powder; A small amount olive oil; a little salt; 250g Salad with vegetables; 2 Long onion; 20g Parmesan cheese

by Dark kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

There is always time to eat big fish and meat every day, and regular intake is not good for health. Vegetable salad is my favorite daily, just because it is simple, delicious and healthy, I dare to show it.

Chicken and Vegetable Salad

1. After mixing the chicken with salt, MSG and soy sauce, roast at 375°F for 30 minutes, tear it apart and set aside.

2. Fry the eggs into the frying pan and then use them. Scoop out the kiwi fruit with a spoon, mince the onion and chop the onion into rings for later use.

3. Vegetables removed and plated

4. It is more convenient to break the cheese or use a cheese grinder.

5. Mix all the spare parts, add olive oil, green onion, pepper, salad dressing, and a little salt.

Tips:
The taste can be adjusted according to your needs. The chicken can also be replaced with salmon, beef cubes, etc. You can make more in advance and put it in the refrigerator and take it out when you need it.