Chicken Corn Salad
1.
Prepare materials
2.
Wash the chicken breast, remove the fascia, cut into small pieces, mix well with an appropriate amount of salt and a little freshly ground black pepper, and marinate for more than one hour
3.
Soak lettuce and bitter chrysanthemum in salted water, wash and remove after 15 minutes, dry the water and set aside, wash cherry tomatoes and purple cabbage and set aside
4.
Sweet corn kernels are frozen, after boiling water, remove them for later use
5.
Take a flat plate, tear the lettuce into large pieces, and place it on the bottom of the plate, with the roots of the bitter chrysanthemum facing the middle of the plate, and the leaves facing out, and place around the plate. Cut the cherry tomatoes in half and place them around the plate
6.
The sweet corn kernels are placed in the center of the plate
7.
Brush the pan with a little oil
8.
After the pan is hot, add the marinated chicken, fry on low heat until both sides are discolored, with a little golden color, then serve, set aside
9.
Chicken breasts are placed on sweet corn kernels
10.
Squeeze an appropriate amount of corn-flavored salad dressing and mix well when eating
Tips:
The chicken breast needs to be marinated in advance to taste, the salad dressing tastes sweet and sour, and there is salt in it, so there is no need to put salt in the salad.
