Chicken Purple Sweet Potato Nut Salad
by Not being a fairy for many years
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Defrost and wash chicken breasts.
2. Take 50 grams.
3. Cut open.
4. Spread a small amount of oil on the bottom of the pot, put chicken breasts and eggs.
5. Turn it over.
6. Both sides are slightly yellow and well cooked.
7. Divide into small pieces with a shovel.
8. Put a small amount of sesame salt and table salt.
9. Fry the fried eggs out of the pan, and stir-fry the chicken meat a few times to make it evenly tasty.
10. When frying the meat, handle the vegetables.
11. Put chrysanthemum leaves.
12. Peel the purple sweet potato.
13. Cut a piece of tomato.
14. Cut the purple sweet potato and tomato into pieces and put them on the plate.
15. Put on fried eggs and chicken breasts.
16. Take a little pomegranate and sprinkle it in the salad.
17. Roast a few pieces of walnuts in the microwave.
18. Put on walnuts.
19. Finished product.
