Happy chicken salad

1

The chicken breast was removed from the fat, the excess white membrane was torn off and the meat was torn apart with a knife。

2

Cut the meat into meat, put a little salt, black pepper, white rum, and evenly mixed。

3

One-two spoonfuls of olive oil, mixed, 30 minutes static。

4

Take the fungus out of the shell。

5

cucumber wash, cut, cut。

6

Carrot wash, go to the skin, cut to the tin。

7

potato washes, skins go, squares cut to about 2 cm thick。

8

Put potato chips in the bowl, with a little salt, a few drops of olive oil and evenly mixed。

9

The frying pan heats up, puts a little bit of olive oil, waits for the oil to warm up, turns on the potato tablets, turns over to the bottom, and boils into two pieces of gold。

10

A small amount of olive oil will be added to the frying pan, and when the temperature rises, it will be turned into fire, into carrotdeen, a small amount of salt, and it will be boiled and made。

11

In the frying pan, an appropriate amount of olive oil will be put into the chicken platinum when the temperature rises, and the roasted meat will appear immediately。

12

Folded potato chips and folded them into disks with green vegetables and vegetables. Take a couple of pistols in half and put them on the side of the plate。

13

The chicken gravy, which is left in the cold, is mixed with carrots, cucumbers, and the rest of the pistachio, with a little salt, black pepper, vanilla, olive oil。

14

Put in the salad sauce, mix。

15

Put a piece of chips in the plate, with chopsticks and a proper amount of salad, and lay a grain on the chips。

16

I'll put another chip, and I'll swing the salad and repeat it to the desired height。

1. The grain of the chicken breast is smooth; use the back of a knife to chop against the grain on both sides or pound with a meat mallet to make the meat more tender. 2. Since salt is added during the final mixing, control the amount of salt when marinating the meat and potato slices, and stir-frying the diced carrots earlier; just a small amount for flavor is enough. Do not add too much during the final mixing either. 3. When cutting the meat, cucumber, and carrots, try to cut them into cubes of roughly the same size so they sit neatly when plated. 4. Do not stir-fry the chicken breast for too long to avoid it becoming tough and dry; as soon as it has turned completely white and is confirmed to be cooked, remove it immediately. After stir-frying, let it stand until slightly cooled; some meat juices will seep out, so drain the juices before tossing the salad. 5. Let both the chicken and diced carrots cool down before mixing to prevent the heat from making the salad dressing too thin, which would affect its appearance and texture.