Arugula Salad with Papaya and Chicken Strips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 139.7 μg | (233 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 949 mg | (24 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 12 g |
Ingredients
Preparation steps
Rinse, trim and spin dry the arugula. Cut the papaya in half, remove the seeds, peel the halves and divide the flesh into small, bite-sized pieces. Rinse the tomatoes, cut into quarters, remove seeds and also cut into small pieces. Rinse, trim and cut the scallions into thin rings. Mix all the prepared salad ingredients and spread into serving bowls.
For the vinaigrette, mix the vinegar with the mustard and honey, season with salt and pepper and slowly drizzle in 5 tablespoons oil.
Rinse the chicken breasts, pat dry and cut into thin strips. Cook in a hot pan with the remaining oil around 3-4 minutes until browned. Season with salt and pepper.
Drizzle the vinaigrette over the salad, divide the chicken strips evenly and plan on top of the salad and serve.
