Quinoa Chicken Salad

Tag: Steamify  
Difficulty: 2/5 ★★☆☆☆  
Servings: 2

Mode Reference

Mode: Steamify  
Temperature: 180°C  
Time: about 10 minutes

Nutrition Analysis (per 100g)

Energy: 109.7 kcal  
Carbohydrate: 23% | 6.1g  
Protein: 56% | 15.2g  
Fat: 21% | 2.5g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Chicken breast: 300g
• Tricolor quinoa: 50g
• Egg: 50g (1 pc)
• Frisée: 50g
• Lettuce: 50g
• Cherry tomatoes: 50g

Part B

• Ground black pepper: 3g
• Salt: 5g
• Cooking oil: 5g

Cooking Steps

Step 1/4

Prepare ingredients according to required ingredients;

Step 2/4

Wash the three-color quinoa, put it in a pot and cook for about 10 minutes, remove and drain. Boil the eggs in cold water for 10 minutes, then peel the shells. Cut into pieces and set aside. Wash the cherry tomatoes, lettuce and bitter chrysanthemum and set aside. Cut the chicken breast in half crosswise, marinate with black pepper and salt for 10 minutes;

Step 3/4

Put tin foil paper on the baking sheet, put the marinated chicken breasts in, then put the baking sheet on the second level of the machine, fill the water tank with water; set the Mode Reference settings on the appliance, preheat if needed, then , after preheating is completed, put the baking sheet on the second level of the machine, and start cooking immediately;

Step 4/4

After cooking is completed, cut the chicken breast into pieces, put the bitter chrysanthemum, lettuce, three-color quinoa, cherry tomatoes, chicken breast pieces and hard-boiled eggs into a bowl, add an appropriate amount of Part B, mix well and serve.