Chicken Root Vegetable Salad
A tasty chicken and vegetable salad slightly enhanced with the mellow taste of peanuts.
10 minutes+
149kcal
0.4g
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Lay the chicken breasts in a fry pan, sprinkle on salt, soy sauce and sake. Cover and begin to heat. Once it begins to boil, lower the heat and allow to cook for a few min. Remove, allow to cool, and break apart into little pieces.
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Peel the turnip and carrot, cut into edible sized pieces.
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Boil the carrot starting from cold water. Once it becomes soft enough to be pierced, add in the turnip, cook, remove and place in a strainer.
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Boil the green peas for about 2 min. lightly salted water.
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Mix together (A) in a bowl. Add (1),(3) and (4) in a bowl and use for dressing.
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