Chicken Breast Quinoa Salad

The prepared ingredients are as above. Marinate the chicken breast in advance: first, wash the chicken breast, poke small holes with a toothpick, cut into small pieces, evenly coat with salt, black pepper, and honey, then add minced garlic, drizzle with a little corn oil, and refrigerate overnight.

Place the marinated chicken breasts into the air fryer basket one by one.

20 minutes.

Put the rinsed quinoa into the pot and cook for about 15 minutes.

While cooking the quinoa, you can first blanch the soaked lettuce leaves in cold boiled water, then tear them into small pieces.

Put white sugar into the bowl, and pour in 1 tablespoon of Heran organic brown rice vinegar.

Zhongshao Heran Organic Soy Sauce.

Add a few drops of sesame oil and mix evenly.

After a few minutes, turn the chicken breast over and continue frying for 10 minutes.

Cook the quinoa until it becomes translucent, then take it out.

Sprinkle evenly over the lettuce leaves.

Place the fried chicken breast on top of the quinoa.

Cut the boiled egg into four slices and place them on the four corners of the chicken breast.

Arrange the mango pieces and blueberries around the chicken breast, and place the blanched shrimp on top of the chicken breast.

Pour the prepared sauce over it.

Sprinkle with white sesame seeds, grind a little black pepper, add a mint leaf for decoration, and the chicken breast quinoa salad is ready. Isn't it mouth-watering!

Finished product image.