Asian Chicken Salad
(Percentage of daily recommendation)
|Calorie||468 kcal||(22 %)|
|Protein||41.25 g||(42 %)|
|Fat||29.37 g||(25 %)|
|Carbohydrates||11.51 g||(8 %)|
|Sugar added||1.44 g||(6 %)|
|Roughage||2.98 g||(10 %)|
|Vitamin A||151.74 mg||(18,968 %)|
|Vitamin D||0.12 μg||(1 %)|
|Vitamin E||4.73 mg||(39 %)|
|Vitamin B₁||0.19 mg||(19 %)|
|Vitamin B₂||0.24 mg||(22 %)|
|Niacin||26.24 mg||(219 %)|
|Vitamin B₆||1.04 mg||(74 %)|
|Folate||52.38 μg||(17 %)|
|Pantothenic acid||1.52 mg||(25 %)|
|Biotin||2.51 μg||(6 %)|
|Vitamin B₁₂||0.42 μg||(14 %)|
|Vitamin C||92.25 mg||(97 %)|
|Potassium||744.37 mg||(19 %)|
|Calcium||65.11 mg||(7 %)|
|Magnesium||64.44 mg||(21 %)|
|Iron||2.36 mg||(16 %)|
|Iodine||1.35 μg||(1 %)|
|Zinc||1.72 mg||(22 %)|
|Saturated fatty acids||4.85 g|
Preheat the oven to 250°C (approximately 500°F).
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.
Then peel bell pepper halves and cut into bite-size pieces.
Rinse mung bean sprouts with boiling water in a colander, drain, rinse with cold water and drain again.
Rinse and halve tomatoes.
Rinse scallions, trim and cut into thin rings.
Rinse cilantro, shake dry and pluck off leaves.
Rinse arugula, trim and spin dry.
For the vinaigrette, mix orange juice in a bowl with lemon juice, honey and oil and season with salt and pepper.
Cut chicken into strips and fry in a hot grill pan with 2 tablespoons oil until browned. Remove and let cool until lukewarm.
Mix all prepared salad ingredients in a large bowl, arrange on plates, drizzle with the vinaigrette and top with chicken strips. Serve immediately.