Arugula and Chicken Salad Bowl

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Arugula and Chicken Salad Bowl
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
519
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie519 cal.(25 %)
Protein40 g(41 %)
Fat30 g(26 %)
Carbohydrates22 g(15 %)
Sugar added0 g(0 %)
Roughage13 g(43 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.7 mg(39 %)
Vitamin K118.3 μg(197 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin19.3 mg(161 %)
Vitamin B₆0.7 mg(50 %)
Folate97 μg(32 %)
Pantothenic acid1.4 mg(23 %)
Biotin8 μg(18 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C45 mg(47 %)
Potassium1,216 mg(30 %)
Calcium279 mg(28 %)
Magnesium132 mg(44 %)
Iron5.4 mg(36 %)
Iodine11 μg(6 %)
Zinc3.4 mg(43 %)
Saturated fatty acids6.1 g
Uric acid280 mg
Cholesterol70 mg
Complete sugar4 g

Ingredients

for
2
For Lemon-Parmesan Dressing
0.333 cup freshly grated Parmesan
5 Tbsps good-quality olive oil
2 Tbsps freshly squeezed lemon juice
1 tsp finely grated Lemon peel
2 Tbsps finely chopped, fresh Basil
salt (to taste)
freshly ground Black pepper (to taste)
For Salad
1 cooked, boneless, skinless Chicken breast (sliced into thin strips)
1 cup canned red Kidney beans (rinsed and drained)
4 cups baby Arugula (packed)
1 cup halved, cherry Tomatoes
How healthy are the main ingredients?
Kidney beansTomatoArugulaolive oilParmesanBasil

Preparation steps

1.
For Lemon-Parmesan Dressing:
2.
Blend the first 4 ingredients in a food processor. Season dressing with salt and pepper. Transfer to bowl. Cover; store in the refrigerator for up to 3 days.
3.
For Salad:
4.
Place dressing in a salad bowl. Layer chicken, kidney beans, arugula and tomatoes. Toss just prior to serving.