Christmas Feast - Spiced-Up Chicken Breast Salad with Lychee and Chili

20121223_192014  

美味辣拌荔枝雞丁沙拉,10分鐘輕鬆上桌,健康清爽無負擔!

What would Christmas be without some spice?

Salad needs not be boring and tasteless whilst being guilt-free.

Try this stress-free, 10-minute salad to go with your meaty Christmas feast, deliciousness guaranteed!

 

 

辣拌荔枝雞丁沙拉
Spiced-Up Chicken Breast Salad with Lychee and Chili

 

材料:

熟雞胸肉  300克
荔枝 150克(新鮮或罐頭均可),剝好去籽
紅椒(中等)1個
黃椒(中等)1個
新鮮辣椒  2條,去籽切碎
菠菜葉  1包(70-100克)

調味料
鹽  1/4 匙
香油 or 冷壓初榨橄欖油  1匙
糖  1/2匙
醋 or 義大利陳年葡萄醋  1/2 匙

Ingredients

300g of cooked Chicken Breast
150g of Lychee, with shells removed and deseeded (can be in can or fresh)
1 medium-sized Red Pepper
1 medium-sized Yellow Pepper
1 or 2 Fresh Chili, deseeded and finelly chopped
1 pack of Baby Spinach Leaves

For the Dressing
1/4 tsp Salt
1/2 tsp Sugar
1/2 tbsp Vinegar or Balsamic Vinegar
1 tbsp Ground Nut Oil or Extra Virgin Olive Oil

 

做法:

1. 將熟雞胸肉、紅椒、黃椒切成粗粒;荔枝對切;辣椒去籽切成段,備用
2. 取一小碗,將鹽、香油、糖、醋拌勻,備用
3. 取一大沙拉碗,鋪上菠菜葉,再擺上切好的雞胸肉、荔枝、彩椒和辣椒,最後淋上步驟2的醬汁拌勻即可

 

Method

1. Cut the chicken breast, red & yellow peppers into small pieces and halve the lychees
2. Mix all the ingredients for the dressing in a small bowl
3. Place all the baby spinach leaves into a big salad bowl, and top it over with the diced chicken breast, peppers, halved lychees and chili.
    Finally sprinkle over the dressing made in step 2 and use the salad servers to give it a nice stir and mix
 

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