Pistachio Chicken Salad
1.
Remove the fat and oil from the chicken breast, remove the excess white film, and slightly chop the meat on both sides with the back of a knife
2.
Cut the meat into cubes, add a little salt, black pepper, and white rum, and mix well
3.
Add 1/2 tablespoon of olive oil, mix well, let stand for 30 minutes
4.
Peel the pistachio kernels from the shell
5.
Wash the cucumber and cut into cubes
6.
Wash the carrots, peeled and diced
7.
Wash the potatoes, peel them, and cut into square slices about 2c cm thick
8.
Put the potato chips in a bowl, put a little salt, a few drops of olive oil, and mix evenly
9.
Heat a frying pan, add a little olive oil, turn to low heat when the oil temperature rises, add potato slices, fry until the bottom is golden, turn it over, fry until golden on both sides
10.
Put a little olive oil in the frying pan, turn to medium heat when the oil temperature rises, add carrots and a little salt, stir fry until cooked, and serve.
11.
Put an appropriate amount of olive oil in the frying pan. When the oil temperature rises, add the diced chicken, stir fry until the meat turns white and the meat is cooked thoroughly.
12.
The fried potato slices are stacked on the plate and decorated with green vegetables (the green vegetables can be matched at will, you don’t need to). Take a few pistachio nuts and break them in half and place them on one side of the plate
13.
Remove the gravy from the diced chicken that has been dried until it is slightly cool. Put the carrot, cucumber, and remaining pistachio nuts in a large bowl, add a little salt, black pepper, vanilla, and olive oil, and mix well.
14.
Add salad dressing and mix well
15.
Put a piece of potato chips on the plate, use chopsticks to hold an appropriate amount of salad, and place the individual pieces on the potato chips.
16.
Put another slice of potato chips, put the salad again, repeat to the desired height
