Mustard Pepper Salad
Description
An excellent source of vitamin C with protein on the side!
lemmuh
材料
（3-4 servings）
Japanese bell pepper (julienne)
8-10
fine sea salt
1/8 teaspoon
canned chicken breast (drained)
1 can (5 oz)
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for the dressing:
avocado oil
2 tablespoons
1 tablespoon
white wine vinegar
1/2 tablespoon
country style dijon mustard
1 tablespoon
maple syrup
1 tablespoon
fine sea salt
1/4 teaspoon
freshly ground black pepper
1/8 teaspoon
garlic powder
1/4 teaspoon
作り方
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1
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Combine all the dressing ingredients. Set aside.
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2
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Break up the chicken with a fork. Set aside.
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3
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Place pepper in a microwave-safe container.
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4
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Sprinkle salt over the pepper and toss well.
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5
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Loosely cover with a plastic wrap. Nuke for 2-3 mins (600W)
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6
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Drain excess liquid and transfer to the bowl. Toss well.
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7
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Add the chicken and toss once more.
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8
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Taste, season with salt as needed.
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9
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Chill for at least 1 hour before serving!.
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10
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NOTE: This is the chicken I used for this recipe.
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コツ・ポイント
Make sure the pepper is still crunchy after nuking it. Add salt to help dehydrate the pepper.
このレシピの生い立ち
I mostly use canned tuna instead of chicken. I used canned chicken to save time, and it went well with this salad :)
つくれぽ みんなのつくりましたフォトレポート
lemmuh
