Reduced fat chicken breast and light salad.

1.？ Wash the chicken breast, remove the tendons, cut into thin slices, add a little cooking wine, salt, olive oil, black pepper and sugar and marinate for a while.

Pan-fry the chicken breast over medium heat until golden on both sides. Slice the fried chicken breast and sprinkle with appropriate amount of pepper.

2. Boil the eggs with clear water for 8 minutes and slice them for later use.

3. Steamed purple potatoes for 10 minute, peeled and cut into pieces. Wash broccoli, corn kernels and string beans and blanch them in boiling water. When cooking, you can add a proper amount of salt to the water to add flavor to the vegetables (the vegetables are cooled immediately after blanching to ensure the taste.

4. Carrots and cucumbers are peeled, washed and cut into filaments for later use. After washing the cherry tomatoes, cut them into petals for use.

5. Shred lettuce and purple cabbage, washed, dried and dehydrated, and torn by hand.

6.？ Finally, put all the above vegetables on a plate and mix them according to your own preferences. Release the cabbage and purple cabbage, then put the fruits and vegetables in turn, put the chicken breast and eggs on top, and finally pour a small amount of salad dressing or vinegar sauce according to your personal preference.