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サラダ（チキンサラダ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

鶏むね肉 : 350g
にんにく : 1片
玉ねぎ : 30g
salt (for seasoning) : ひとつまみ
(A) Mayonnaise : 35g
(A) Umami seasoning : 6振り
(A) salt : 小さじ1/2
(A) Ketchup : 大さじ1/2
(A) black pepper : 適量

Time required

20minutes

Procedure

1) prepare the vegetables 02:22
Thinly slice the onion against the grain.
Peel the garlic cloves.
2) 鶏むね肉を加熱する 02:48
Sprinkle salt (for seasoning) on both sides of the chicken breast that has been returned to room temperature.
Transfer to a heat-resistant container and poke holes all over with a fork.
Cover and heat in a 600W microwave for 3 minutes and 50 seconds.
After heating, leave in the oven for 4-5 minutes.
3) 鶏むね肉を割く 06:40
2をまな板の上に出し、ヴァルログで裂く。
4) 混ぜる 07:09
ボウルに3を細かくしながら入れる。
玉ねぎと(A)とにんにくをおろして加えて混ぜたら完成。

Point

・Bring the chicken breast back to room temperature.
・If the chicken breast is cold, heat it in a 600W microwave for 10 seconds at a time to bring it to human skin.
・If you are concerned about calories, you can remove the skin from the chicken breast.
・If you poke holes in the chicken breast with a fork, it will cook better.
・The cooking time for the chicken breast may be slightly adjusted depending on the manufacturer.
・If you don't have a vallog, you can use a fork instead.
・I recommend adding a lot of black pepper.
・Add 1/3 teaspoon of salt, mix, taste, and add more if necessary.
・You can eat with Tabasco to change the taste.