Chicken Breast Quinoa Salad Recipe

Posted in Chinese cuisine

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    Prepare the ingredients as above. Marinate the chicken breasts in advance. Wash the chicken breasts first, make small holes with toothpicks, cut them into small pieces, and evenly coat them with salt, black pepper and honey. Add minced garlic, drizzle with a little corn oil, and refrigerate overnight.

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    Put the marinated chicken breasts into the basket of the air fryer one by one.

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    180 degrees for 20 minutes.

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    Put the washed quinoa into the pot and cook for about 15 minutes.

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    While cooking quinoa, you can first soak the soaked lettuce leaves in cold boiling water and then tear them into small pieces.

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    Put sugar in a bowl and pour in 1 medium spoon of Heran organic brown rice vinegar.

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    1.5 medium spoonful of Heran organic soy sauce.

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    Drop in a little sesame oil and mix well.

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    After 10 minutes, turn the chicken breast over and continue frying for 10 minutes.

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    Cook the quinoa until transparent and remove.

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    Spread evenly over the lettuce leaves.

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    Arrange the fried chicken breasts on top of the quinoa.

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    Cut the hard-boiled eggs into four slices and place them on the four corners of the chicken breast.

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    Arrange the mango chunks and blueberries around the chicken breast, and place the blanched shrimp on the chicken breast.

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    Pour on the prepared sauce.

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    Sprinkle with white sesame seeds, grind a little black pepper, and garnish with a piece of mint, and the chicken breast quinoa salad is ready. Are you drooling!

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    Picture of the finished product.

Tips

Coating marinated chicken breasts with honey gives the chicken breasts an attractive color and slightly sweet taste when fried.
When choosing quinoa, you can also choose white quinoa, which is easy to absorb, or choose three-color quinoa, which looks better.