Arugula Salad with Chicken
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
435
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 435 cal. | (21 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 142 μg | (237 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,267 mg | (32 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ cooked chicken (from the day before)
- 2 bowls Arugula (a total of about 250 grams)
- 200 grams Cherry tomatoes
- 2 small Avocados
- ½ lemon
- 1 shallot
- cayenne pepper
- salt
- 1 cup Whipped cream (200 ml)
Preparation steps
1.
Free the chicken from its skin, loosen the meat from the bones and tear into bite-sized pieces.
Peel the avocados, halve, remove the pits and dice. Squeeze the juice from the lemon and drizzle over the avocado cubes. Rinse the tomatoes, cut into quarters and mix with the chicken along with the avocados.
2.
Rinse and trim the arugula, remove the hard stems and shake dry.
For the dressing, peel the shallot and chop finely. Mix with the cream and season with salt and pepper.
Mix the arugula with the remaining ingredients. Distribute the salad on 4 plates and drizzle with the cream dressing.
Season with pepper again and serve immediately.
