Chicken Breast Salad Pasta

Name: Chicken Breast Salad Pasta
Total time: 25 min
Yield: 496 g
Ingredients: Frozen Shrimp 100 portion (3-4 pieces); Napa Cabbage 100 portion (10 leaves); Raw Cabbage 35 serving; Red Bell Pepper 40 piece; Pasta Noodles 45 g; Black Pepper Chicken Breast 100 pack; Brewed Vinegar 10 ml; Ground Black Pepper 1 g; Brewed Soy Sauce 501 5 g; Sesame Oil 10 spoon; Allulose Syrup 40 spoon; Olive Oil 10 spoon

Cook 25 min Difficulty NORMAL 585 kcal

#diet #high-protein #low-carb #low-calorie

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Ingredients

Main ingredients

Frozen Shrimp 1 portion (3-4 pieces)
Napa Cabbage 1 portion (10 leaves)
Raw Cabbage 0.5 serving
Red Bell Pepper 0.5 piece
Pasta Noodles 45 g
Black Pepper Chicken Breast 1 pack

Seasonings/Sauce

Brewed Vinegar 10 ml
Ground Black Pepper 1 g
Brewed Soy Sauce 501 5 g
Sesame Oil 10 spoon
Allulose Syrup 40 spoon
Olive Oil 10 spoon

Nutrition summary

Carbohydrates 69.46 g 41%

Protein 52.05 g 30%

Fat 22.2 g 29%

Serving size 496g

Cooking steps

1

Boil the chicken breast and shred it into bite-sized pieces.
2

Cook the pasta and cool it in cold water.
3

Cut cherry tomatoes, cucumber, and other vegetables into bite-sized pieces.
4

Place the vegetables, chicken breast, and pasta in a bowl.
5

Drizzle with low-fat dressing to finish.

Chicken Breast Salad Pasta

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