Chicken Breast Salad with Vinaigrette Thousand Island Sauce
1.
Remove the fat and oil from the chicken breasts and beat them on both sides with a meat hammer for several times until the meat becomes loose.
Put the chicken on the plate, add salt, black pepper, and olive oil.
Grab and knead evenly, spread evenly on both sides, and let stand for 20 minutes.
Break the broccoli into small flowers, put water in a small pot, put the broccoli in a boil, add a little soda, and blanch until cooked.
2.
Remove the blanched broccoli immediately, rinse with cold water and drain.
Shred the purple cabbage, wash and drain.
Wash the lettuce, drain off the water, and tear it into small pieces.
Put a little salt, black pepper, olive oil, white vinegar, Kewpie Thousand Island sauce, white wine, honey in a bowl, and mix thoroughly.
3.
Put cooked soybean oil in the pot, add the chicken breasts after the oil temperature rises, and fry on medium-low heat.
Fry until golden brown on both sides, insert a toothpick and it will cook without blood or water.
Cut the fried chicken breast into thicker pieces.
Pour the chicken breast, broccoli, shredded purple cabbage, and lettuce cubes on a plate, drizzle the sauce and serve.
Tips:
1. Put a small pinch of soda noodles when blanching broccoli to make the color emerald green.
2. When making oily vinegar Thousand Island juice, use less oil and vinegar, and add seasonings according to personal taste.
3. It is easier to color fried chicken breasts with cooked soybean oil.