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Arugula salad with chicken and nuts
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 35 mins
Calories:
515
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 33.13 g | (34 %) | ||
| Fat | 35.07 g | (30 %) | ||
| Carbohydrates | 20.24 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 176.09 mg | (22,011 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 5.66 mg | (47 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 17.15 mg | (143 %) | ||
| Vitamin B₆ | 0.55 mg | (39 %) | ||
| Folate | 52.16 μg | (17 %) | ||
| Pantothenic acid | 1.06 mg | (18 %) | ||
| Vitamin B₁₂ | 0.31 μg | (10 %) | ||
| Vitamin C | 10.5 mg | (11 %) | ||
| Potassium | 603.86 mg | (15 %) | ||
| Calcium | 175.1 mg | (18 %) | ||
| Magnesium | 125.99 mg | (42 %) | ||
| Iron | 3.12 mg | (21 %) | ||
| Zinc | 1.12 mg | (14 %) | ||
| Saturated fatty acids | 8.15 g | |||
| Cholesterol | 89.22 mg |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Rinse the chicken and pat dry with paper towels. Season with salt and pepper. Heat the butter in a pan and cook the chicken breasts until golden brown. Reduce the temperature, cover and finish cooking the meat, about 10 minutes.
2.
Meanwhile, trim the arugula, rinse and spin dry. Arrange on plates and sprinkle with nuts and raisins. Cut the chicken into bite-size pieces and distribute on the salads. Mix the vinegar and the oil, drizzle on salads and serve.
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