Bean, Egg & Chicken Tenderloin Salad

Name: Bean, Egg & Chicken Tenderloin Salad
Yield: 259 g
Ingredients: chicken tenderloin 100 g; olive oil 10 spoon; sesame oil 5 g; black pepper 2 g; salt 3 g; sriracha sauce 5 g; kale 20 g; soybean curd residue (biji) 20 g; scrambled egg 94 serving

Difficulty EASY 450 kcal

#chicken tenderloin salad #bean salad #egg salad #protein salad #diet meal #low-fat dish #healthy food #easy recipe #salad recipe #fitness meal

Image coming soon

Ingredients

Main ingredients

chicken tenderloin 100 g
olive oil 1 spoon
sesame oil 5 g
black pepper 2 g
salt 3 g
sriracha sauce 5 g
kale 20 g
soybean curd residue (biji) 20 g
scrambled egg 1 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 10.78 g 10%

Protein 34.79 g 31%

Fat 30.16 g 60%

Serving size 259g

Cooking steps

1

Wash the beans and chicken tenderloin thoroughly and prepare them.
2

Boil the eggs and peel off the shells.
3

Cook the chicken tenderloin in boiling water and cut into bite-sized pieces.
4

Blanch the beans in boiling water.
5

Combine all ingredients in a bowl and toss as a salad.

Bean, Egg & Chicken Tenderloin Salad

AI 영양사 앤디