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Before you jump to Chicken Breast and Mizuna Green Salad with Umeboshi, Mayonnaise, and Wasabi recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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Thus, it should be somewhat obvious that it’s not difficult to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to chicken breast and mizuna green salad with umeboshi, mayonnaise, and wasabi recipe. To cook chicken breast and mizuna green salad with umeboshi, mayonnaise, and wasabi you only need 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Chicken Breast and Mizuna Green Salad with Umeboshi, Mayonnaise, and Wasabi:
- Provide 1/2 cut Chicken breast
- Prepare 2 bunches Mizuna greens
- Get 1/4 Onion
- Use 1/2 Tomato
- Prepare Umeboshi mayonnaise wasabi dressing
- Get 3 tbsp ※Mayonnaise
- Provide 1/2 tsp ※Wasabi
- Take 1 tsp ※Soy sauce
- Prepare 1 tsp ※Honey
- Prepare 1 tsp ※Lemon juice
- Prepare 1 plus ※Umeboshi
- Take 1 tbsp plus ※Ground sesame seeds
Instructions to make Chicken Breast and Mizuna Green Salad with Umeboshi, Mayonnaise, and Wasabi:
- Boil the chicken breast. I recommend "Moist Boiled Chicken". - - https://cookpad.com/us/recipes/143249-moist-boiled-chicken
- Cut the mizuna greens and tomato into bite-sized pieces. Slice the onion (and soak in water).
- Finely chop the umeboshi pickled plum. Mix the ※ ingredients to prepare the dressing.
- Serve the well drained vegetables on a plate, place on the shredded chicken, and pour the umeboshi mayonnaise wasabi dressing on top, then you're done.
I tried it with the chicken breasts I had in my fridge, and it became an instant favorite. I turned it into a salad using a dressing made with umeboshi pickled plum. Please adjust the amount of lemon j. In a large salad bowl, add first the lettuce, and then top it with cucumber, cherry tomatoes, red onions, baked chicken breast and boiled egg. In a small bowl, mix together mayo, Sriracha, lime juice, and salt/pepper.
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