Белковый салат / РЕЦЕПТ

Ingredients

• 200 g Chicken Breast (cooked, shredded into thin fibers)
• 100 g Korean Carrots (pre‑marinated, drained of excess liquid)
• 2 Tbsp Cooked Beans (canned, rinsed and drained)
• 1 cup Fresh Greens (any mixed salad greens, loosely packed)
• to taste Salt (kosher or table salt)
• to taste Black Pepper (freshly ground)
• 1 Tbsp Sour Cream (any fat content, richer gives better texture)

Instructions

1. Cook the Chicken

   Place the chicken breast in a saucepan, cover with cold water, bring to a boil, then reduce to a gentle simmer and cook until the internal temperature reaches 75°C, about 7‑8 minutes. Remove, let cool slightly.

   Time: PT12M

   Temperature: 100°C

2. Shred the Chicken

   Using two forks, pull the cooked chicken apart into thin, bite‑size fibers.

   Time: PT5M

3. Drain the Korean Carrots

   Place the pre‑marinated Korean carrots in a colander and shake off any excess liquid; pat dry with a paper towel if needed.

   Time: PT2M

4. Rinse and Drain Beans

   Open the canned beans, rinse under cold water, and drain well in a colander.

   Time: PT1M

5. Combine Main Ingredients

   In a large mixing bowl, add the shredded chicken, drained carrots, beans, and fresh greens.

   Time: PT2M

6. Season the Salad

   Sprinkle salt and freshly ground black pepper over the mixture, adjusting to taste.

   Time: PT1M

7. Add Sour Cream Dressing

   Add one tablespoon of sour cream and toss the salad until everything is evenly coated.

   Time: PT1M

Nutrition Facts

Calories

320

Protein

30 g

Carbohydrates

10 g

Fat

15 g

Fiber

3 g