1. Prepare materials
2. Tricolor quinoa soaked in water two hours in advance
3. Cook on low heat until there is no moisture
4. Cut chicken breast into small pieces, add salt and black pepper, and marinate for half an hour
5. Put a little salad oil in the pan and fry the chicken breast on both sides
6. Bitter chrysanthemum torn into sections
7. Cucumber slices
8. Shredded kohlrabi
9. Sliced tomatoes
10. Put all the prepared ingredients in a basin, add lemon salad juice and mix well.
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