Chicken Salad

Name: Chicken Salad
Total time: 15 min
Yield: 173.3 g
Ingredients: Boiled Chicken Breast 10 회분(손바닥크기); Yellow Bell Pepper 16 piece; Red Bell Pepper 16 piece; Onion 35 회분(1/2개); Boiled Egg White 42 piece; Perilla Leaf 4 회분(20장); Fresh Cucumber 30 serving; Tsuyu Sauce 5 g; Perilla Oil 2.8 tablespoon; Minced Garlic 2.5 teaspoon; Low-Calorie Mustard Sauce 10 g

Cook 15 min Difficulty EASY 100 kcal

#diet #high protein #low carb #low calorie

Ingredients

Main ingredients

Boiled Chicken Breast 0.1 회분(손바닥크기)
Yellow Bell Pepper 0.2 piece
Red Bell Pepper 0.2 piece
Onion 0.5 회분(1/2개)
Boiled Egg White 1.5 piece
Perilla Leaf 0.2 회분(20장)
Fresh Cucumber 0.5 serving

Seasonings/Sauce

Tsuyu Sauce 5 g
Perilla Oil 2.8 tablespoon
Minced Garlic 2.5 teaspoon
Low-Calorie Mustard Sauce 10 g

Nutrition summary

Carbohydrates 10.77 g 40%

Protein 9.36 g 35%

Fat 3.1 g 26%

Serving size 173.3g

Cooking steps

1

Boil the chicken breast, let it cool, then shred it along the grain.
2

Cut lettuce, cherry tomatoes, cucumber, etc. into bite-sized pieces.
3

Place all ingredients in a bowl and drizzle with your favorite dressing.
4

Toss lightly and serve on a plate.

Chicken Salad

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