Ingredients

• Chicken breasts (2)

• Various vegetables (such as lettuce, cucumber, tomato, purple cabbage, corn kernels, etc., appropriate amount)

  Olive oil (appropriate amount)

• Salt (appropriate amount)

• Black pepper (appropriate amount)

• Chicken breast marinade ( appropriate amount)

• Light soy sauce (1 tablespoon)

• Cooking wine (1 tablespoon)

• Lemon juice (for salad, 1 - 2 tablespoons)

• Olive oil (for salad, 2 - 3 tablespoons)

• Honey (for salad, optional, 1 tablespoon)

• Vinegar (such as apple vinegar, white vinegar, for salad, 1 - 2 tablespoons)

• Salt and black pepper (for salad, appropriate amount)

• Black tea seasoning（3g）

Instructions

1. Wash the chicken breast and wipe it dry with a paper towel. Make a few cuts on both sides of the chicken breast to make it easier to season.

2. Put the chicken breast in a bowl, add appropriate amount of olive oil, salt, black pepper, chicken breast marinade (rubs), soy sauce, and cooking wine, spread evenly, and marinate for 20-30 minutes.

3. Wash all kinds of vegetables. Tear the lettuce into small pieces, slice the cucumber, dice the tomato, shred the purple cabbage, and wash the corn kernels.

4. Prepare the salad dressing in a small bowl, mix the lemon juice, olive oil, honey (optional), Black tea seasoning, vinegar, appropriate amount of salt and black pepper.

5. Put the vegetables in a large bowl, pour in the salad dressing and mix well.

6. Heat the pan, pour in appropriate amount of olive oil, and add the marinated chicken breast after the oil is hot. Fry on medium-low heat for 3-5 minutes on each side until the chicken breast is golden on both sides and cooked through. Turn it over appropriately during the period to ensure even heating.

7. Cut the fried chicken breast into appropriate sizes, place on a plate, and serve with vegetable salad.