Quinoa and chicken salad


100 grams chicken breast

30 grams quinoa

150 grams okra

75 grams purple cabbage

100 grams lettuce

2 tablespoons olive oil

1 tablespoon apple vinegar

1/2 teaspoon salt

1/2 tablespoon ground black pepper


1. Immerse the chicken breast in water for 2 hours, change the water regularly


2. Take out the chicken breast, drain, drop in a bowl, sprinkle salt and ground black pepper in the bowl, mix until even, set aside for 1 hour


3. Rinse purple cabbage, okras, and lettuce


4. Heat a stew pan over high heat, pour some water in the stew pan, bring to a boil, drop the okras in the stew pan, boil for 5 minutes, until thoroughly cooked


5. Take out the okras, drop in ice water


6. Rinse the quinoa


7. Boil the quinoa, until thoroughly cooked


8. Slice the okras on the bias


9. Chiffonade the purple cabbage and lettuce


10. Heat a fry pan over low heat, pour olive oil in the fry pan


11. Lay the chicken breast in the fry pan, fry until golden


12. Turn over the chicken breast, fry until two sides are golden


13. Slice the fried chicken breast


14. Put purple cabbage, lettuce, okras, and chicken breast in a dish, pour apple vinegar in the dish, sprinkle some salt in the dish, mix until even


15. Top with the cooked quinoa


16. Done