Low-fat Chicken Breast and Shrimp Vegetable Salad

Name: Low-fat Chicken Breast and Shrimp Vegetable Salad
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: piece Chicken breast; 1 Hard-boiled eggs; A handful sweet corn; A handful pea; A small bowl shrimp; 2 tablets Sliced ginger; 2 tablespoons Cooking Wine; Some Vinaigrette; a little bit black pepper powder; A Rosemary; Some Corn oil

by Dusty

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

Low-fat light salad, simple and convenient, no need to season, just mix it with 0-fat vinaigrette!

Low-fat Chicken Breast and Shrimp Vegetable Salad

1. Prepare materials.

Low-fat Chicken Breast and Shrimp Vegetable Salad recipe

2. Add ginger slices, cooking wine, half a pot of water, and chicken breasts to a non-stick pan and cook.

3. Shrimp is fried in corn oil, peas and sweet corn are blanched.

4. Tear the chicken breast into shredded chicken, put it in a bowl, pour in the fried shrimp, and blanched sweet corn and peas.

5. Pour the oil and vinegar sauce, mix well, remove the shells of the cooked eggs, slice them with cotton thread, grind a little black pepper, and place rosemary on it. Finish! cucu zero-fat oil and vinegar sauce, a must for low-calorie light salads!