Asian Chicken Salad

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(1 vote)
Asian Chicken Salad
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
468
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie468 kcal(22 %)
Protein41.25 g(42 %)
Fat29.37 g(25 %)
Carbohydrates11.51 g(8 %)
Sugar added1.44 g(6 %)
Roughage2.98 g(10 %)
Vitamin A151.74 mg(18,968 %)
Vitamin D0.12 μg(1 %)
Vitamin E4.73 mg(39 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.24 mg(22 %)
Niacin26.24 mg(219 %)
Vitamin B₆1.04 mg(74 %)
Folate52.38 μg(17 %)
Pantothenic acid1.52 mg(25 %)
Biotin2.51 μg(6 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C92.25 mg(97 %)
Potassium744.37 mg(19 %)
Calcium65.11 mg(7 %)
Magnesium64.44 mg(21 %)
Iron2.36 mg(16 %)
Iodine1.35 μg(1 %)
Zinc1.72 mg(22 %)
Saturated fatty acids4.85 g
Cholesterol106.25 mg

Ingredients

for
4
Ingredients
3 Red Bell pepper
120 grams Mung bean sprouts
200 grams Cherry tomatoes
3 scallions
20 grams cilantro
40 grams Arugula
3 tablespoons Orange juice
1 tablespoon lemon juice
1 teaspoon liquid honey
5 tablespoons Corn oil
salt
freshly ground peppers
500 grams cooked Chicken breasts (without skin)
2 tablespoons vegetable oil
How healthy are the main ingredients?
ArugulaOrange juicehoneysaltChicken breast

Preparation steps

1.

Preheat the oven to 250°C (approximately 500°F).

2.

Rinse bell peppers, cut in half, remove seeds and ribs and place cut side down on a baking sheet lined with parchment paper. Bake in the preheated oven until skin is black and begins to bubble. Remove bell peppers from the oven, cover with a damp kitchen towel and let stand briefly.

3.

Then peel bell pepper halves and cut into bite-size pieces.

4.

Rinse mung bean sprouts with boiling water in a colander, drain, rinse with cold water and drain again.

5.

Rinse and halve tomatoes.

6.

Rinse scallions, trim and cut into thin rings.

7.

Rinse cilantro, shake dry and pluck off leaves.

8.

Rinse arugula, trim and spin dry.

9.

For the vinaigrette, mix orange juice in a bowl with lemon juice, honey and oil and season with salt and pepper.

10.

Cut chicken into strips and fry in a hot grill pan with 2 tablespoons oil until browned. Remove and let cool until lukewarm.

11.

Mix all prepared salad ingredients in a large bowl, arrange on plates, drizzle with the vinaigrette and top with chicken strips. Serve immediately.