Spicy Chicken and Daikon Salad
Contains complete protein from chicken and plenty of crunchy low-carb vegetables. Avocado in the dressing adds potassium and gentle fats, while turmeric, garlic, and chili make the flavor bright and warming.
Mix the chicken (500 g) with olive oil (20 g), turmeric (3 g), garlic (8 g), hot chili pepper (2 g), and table salt (2 g). Bake at 180 °C for about 30 minutes, until fully cooked, then shred into fibers.
Tear the romaine lettuce (150 g), and cut the bell pepper (250 g) and daikon (250 g) into strips.
Blend the avocado (160 g) with water (30 g) or olive oil (10 g), then add table salt (1 g) and hot chili pepper (1 g). The sauce should be thick but pourable.
Combine the lettuce leaves, vegetables, and spicy chicken. Dress with the avocado sauce and serve immediately.
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