1. First, prepare all the ingredients. The chicken breasts I use are ready-to-eat, or you can cook them raw. The same is true. The corn is peeled and set aside.
2. Carrots are carved out of your favorite pattern with a mold, or you can cut them into thin slices directly with a knife.
3. Cut the fruit tomato in half with a knife.
4. After washing the purple cabbage, tear it into pieces by hand.
5. Pour an appropriate amount of water into the pot, add a little salt to a boil, and blanch the carrots. When you see the carrots are broken and discolored, remove the water and set aside.
6. In the same way, blanch the corn kernels for later use.
7. Finally, boil the chicken breasts in clean water, or not to cook them.
8. Take a larger plate and spread the washed vegetables under the plate. Put the corn kernels, red cabbage, carrots and tomatoes on the plate.
9. After tearing the chicken breast into filaments by hand, put it on the plate.
10. Spread the last remaining carrots and corn kernels on the plate.
11. Squeeze lemon juice at this time.
12. Finally, squeeze the salad dressing, stir well and eat it. I didn’t stir it just to take a good photo.
