Chicken Breast and Vegetable Salad with Strawberry Sauce

Photo: Korea Ministry of Food and Drug Safety

Chicken Breast and Vegetable Salad with Strawberry Sauce

Name: Chicken Breast and Vegetable Salad with Strawberry Sauce
Cuisine: South Korea
Ingredients: 50 g chicken breast; 20 g cherry tomatoes; 15 g lettuce; 10 g broccoli; 5 g red cabbage; 3 g yellow bell pepper; 3 g red bell pepper; 50 g thick yogurt; 40 g strawberries; 2 g walnuts; 0.5 g salt

딸기소스닭가슴살채소무침

Side dish

Side dishesCourse

141kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Chicken Breast and Vegetable Salad with Strawberry Sauce

Not spicyNo porkGluten-freeContains: dairy, nuts

Ingredients Tap an ingredient to check it off

Servings1

chicken breast닭가슴살
50 g
cherry tomatoes방울토마토
20 g
lettuce양상추
15 g
broccoli브로콜리
10 g
red cabbage적채
5 g
yellow bell pepper노랑 파프리카
3 g
red bell pepper빨강 파프리카
3 g
thick yogurt호상요구르트
50 g
strawberries딸기
40 g
walnuts호두
2 g
salt소금
0.5 g

Nutrition per serving

141kcal

12.3gCarbs

14.9gProtein

3.3gFat

205.9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Blanch the chicken breast in hot water for boiling.
Blanch the broccoli briefly in the water used for the chicken breast.
Shred the chicken breast finely along the grain.
Tear the lettuce by hand, julienne the red cabbage and bell peppers into about 2 cm lengths, and halve the cherry tomatoes.
Grate the strawberries and mix with the thick yogurt, walnuts, and salt to make a dressing.
Place the ingredients from steps 2 and 3 on a plate and serve with the strawberry dressing.

💡 TipYou can use various dressings, such as an oriental dressing, to suit your taste.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.