Chicken Tenderloin and Hijiki Salad

Name: Chicken Tenderloin and Hijiki Salad
Total time: 30 min
Yield: 2 Portions
Ingredients: 🍗 100g chicken tenderloin; 2 tsp sake; 3 tbsp mentuyu; 3 tbsp mayonnaise; 20g hijiki; 1/2 bag mizuna; 1/2 red bell pepper

Coût $8, économiser $7

Source: Recommended by CookPal

30 Min
2 Portions
$8

Chicken Tenderloin and Hijiki Salad

Coût $8, économiser $7

Source: Recommended by CookPal

30 Min
2 Portions
$8

INGRÉDIENTS

Protein
- 🍗 100g chicken tenderloin
Seasoning
- 2 tsp sake
- 3 tbsp mentuyu
- 3 tbsp mayonnaise
Vegetables
- 20g hijiki
- 1/2 bag mizuna
- 1/2 red bell pepper

ÉTAPES

Place chicken tenderloin in a microwave-safe dish, drizzle with sake, and microwave at 600W for 2 minutes. Shred into bite-sized pieces.

Thinly slice the red bell pepper and roughly chop the mizuna.

Soak hijiki in water until rehydrated. Once ready, cook hijiki in a pot with mentuyu for 2 minutes.

In a bowl, mix mayonnaise, cooked hijiki (including the broth), chopped vegetables, and shredded chicken. Combine well.

NUTRIMENTS

Par portion

🔥

250

Calories

20g
Protéines
10g
Glucides
15g
Graisses

💡 Astuces

Use fresh vegetables for a crisp texture.You can substitute mizuna with spinach or arugula.Store leftovers in the fridge for up to 2 days.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.