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Chayote and Purple Beauty Mixed with Chicken Breast Exclusive
Briefly blanched chayote keeps a delicate crunch beside peppery radish shreds and tender chicken in this quietly elegant, low-fat tossed dish.
Instructions
- 1
Wash the chayote and cut it in half.
- 2
Blanch the shredded meat in boiling water until the color changes.
- 3
The purple beauty makes silk threads.
- 4
Sprinkle salt and mix evenly.
- 5
Blanch the chayote and then remove it to a plate.
- 6
Blanch the cooked chicken breast briefly.
- 7
Shred the chicken into strips and plate it.
- 8
Sprinkle salt.
- 9
Just mix evenly.
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Ingredients
Main Ingredients
- Purple Beauty80g
- Chayote1/2 piece
- Chicken breast100g
- Noneto taste
Seasonings
- table salt1g