Recipe: Curry Chicken Breast Salad
Notes:
A simple chicken breast dish that is perfect for summer consumption. Low fat and high protein, healthy and delicious! You don't need to marinate for a long time, you don't need to fire, the microwave oven can get it~ very fast! Be sure to use alcohol. Cooking wine or white wine or sake can be used, as well as plastic wrap to cover the chicken to prevent water loss, the chicken breast is very smooth! Hot food is also good ~ you can also do more cold storage at a time. Non-fat-reducing people can change the yogurt to canola to increase the sense of thickness. The curry taste can be adjusted by itself. I think it is not bad to use yellow mustard.
Ingredients:
- Chicken breast 1
- Black pepper
- Salt amount
- Appropriate amount of wine
- Rosemary (optional)
- Curry powder
- Yogurt amount
- Almond slices (optional)
- Side dish optional
Steps:
-
The chicken breast is cut along the side to make a thin piece (the back is heated evenly) and the part of the rib is cut off.
-
Sprinkle salt and black pepper, spread evenly
-
Sprinkle a little cooking wine/white wine and wipe evenly
-
Add some rosemary on top (you can also use other herbs you like)
-
Plastic wrap
-
Microwave oven 600W 2 minutes ~ 2 minutes and a half. Adjust the time according to the thickness of the chicken breast and the power of the microwave oven. See all white and no red
-
Carefully remove the plastic wrap (do not be steamed) and cool
-
Cut into small pieces
-
Add the right amount of curry powder and yoghurt (reduced fat) / Maynock
-
Add some almond slices and mix well
-
Match with other vegetables~ eat!
Tips:
1. Two points to ensure smoothness: wine and plastic wrap 2. Rosemary can be replaced with your favorite vanilla. Also pay attention to the salt, a small amount can be, not too salty. 3. Non-fat-reducing people can change the taste of melon 4. Almond slices are replaced with pine nuts, almonds and other nuts. 5. Vegetables are arranged by themselves, lettuce, asparagus is good.
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