Chicken Tender and Cucumber Cold Salad

Name: Chicken Tender and Cucumber Cold Salad
Yield: 466 g
Ingredients: Perilla Leaf 6 pieces (20 leaves); Onion 49 pieces (1/2 piece); Green Bell Pepper 80 pieces; Fresh Cucumber 150 pieces; Chicken Tenderloin 100 g; Liquid Allulose 40 spoon; Soy Sauce 6 g; Minced Garlic 5 teaspoon; Squeezed Lemon Juice 15 ml; Brewed Vinegar 15 g

180 kcal

#diet #low calorie #high protein #low sugar #low carb

Image coming soon

Ingredients

Main ingredients

Perilla Leaf 0.3 pieces (20 leaves)
Onion 0.7 pieces (1/2 piece)
Green Bell Pepper 0.8 pieces
Fresh Cucumber 0.5 pieces
Chicken Tenderloin 100 g

Seasonings/Sauce

Liquid Allulose 40 spoon
Soy Sauce 6 g
Minced Garlic 5 teaspoon
Squeezed Lemon Juice 15 ml
Brewed Vinegar 15 g

Nutrition summary

Carbohydrates 45.41 g 60%

Protein 26.82 g 36%

Fat 1.41 g 4%

Serving size 466g

Cooking steps

1

Boil the chicken tenders in boiling water and shred them along the grain.
2

Julienne the cucumber, salt it, and remove excess moisture.
3

Slice the onion thinly and soak in cold water to remove the pungency.
4

Prepare the sauce with the measured seasonings.
5

Combine all ingredients and the sauce in a bowl and mix evenly.
6

Plate nicely and serve.

Chicken Tender and Cucumber Cold Salad

AI 영양사 앤디