1. Soak the chicken breasts in clean water for 1-2 hours, changing the water 2-3 times in between;
2. Add appropriate amount of salt and black pepper to the soaked chicken breast and marinate for 1 hour;
3. When marinating the chicken, clean the lettuce, purple cabbage, and okra;
4. Take a pot, add water and appropriate amount of salt, and bring to a boil;
5. Add okra, blanch it and put it in purified water to cool for later use;
6. Wash the quinoa;
7. Re-add water to the pot, cook the quinoa and let it cool for later use;
8. Cut the okra into pieces with an oblique knife;
9. Cut the purple cabbage lettuce into strips;
10. Put an appropriate amount of olive oil in the frying pan;
11.
After warming, add the marinated chicken breast;
12. Slowly fry on low fire, golden color;
13. Slice the fried chicken breast;
14. Put purple cabbage, lettuce, okra, and chicken breast in a salad bowl, add appropriate amount of apple cider vinegar, salt and mix well;
15. Put the quinoa on top and eat.
Tips:1. When water blanching okra, add proper amount of salt to keep vegetables green;
2. When the chicken breast is marinated, "massage" several times to get a better taste;
3. If you like garlic, add a little garlic oil or minced garlic.
