Asian Chicken Salad with Papaya in a Cucumber Ring
(Percentage of daily recommendation)
|Calorie||404 kcal||(19 %)|
|Protein||17.02 g||(17 %)|
|Fat||17.82 g||(15 %)|
|Carbohydrates||50.83 g||(34 %)|
|Sugar added||0 g||(0 %)|
|Roughage||8.95 g||(30 %)|
|Vitamin A||422.94 mg||(52,868 %)|
|Vitamin D||0.04 μg||(0 %)|
|Vitamin E||1.68 mg||(14 %)|
|Vitamin B₁||0.19 mg||(19 %)|
|Vitamin B₂||0.22 mg||(20 %)|
|Niacin||11.16 mg||(93 %)|
|Vitamin B₆||0.59 mg||(42 %)|
|Folate||169.23 μg||(56 %)|
|Pantothenic acid||1.45 mg||(24 %)|
|Biotin||1.07 μg||(2 %)|
|Vitamin B₁₂||0.15 μg||(5 %)|
|Vitamin C||294.14 mg||(310 %)|
|Potassium||1,097.76 mg||(27 %)|
|Calcium||120.93 mg||(12 %)|
|Magnesium||117.42 mg||(39 %)|
|Iron||3.76 mg||(25 %)|
|Iodine||0.82 μg||(0 %)|
|Zinc||1.07 mg||(13 %)|
|Saturated fatty acids||2.9 g|
Rinse and dry the cucumber. Peel with a vegetable peeler, leaving lines of peel on the cucumber in a striped pattern. Then cut the cucumber diagonally into very thin slices. Rinse the scallions and trim off the root ends. Cut the white part and some of the green into thin rings. Cut some of the green part into thin strips and reserve for garnish. Wash the peppers, cut in half, remove the white inner skin, and seeds. Cut in wide strips. Peel papayas, halve, remove the seeds, and cut into small cubes. Rinse the mint, shake dry. Put some leaves aside for garnish and finely chop the rest. Mix the papaya with mint, sesame seeds, and 1 tablespoon lime juice.
Peel and finely grate the ginger. Whisk with the remaining lime juice, olive oil, and capers to make the dressing. Season with salt and sugar to taste.
Rinse the chicken breasts and pat dry. In hot oil sauté on each side for about 3 minutes until done. Season with salt and cayenne pepper. Then cut or tear the cooked chicken into thin strips.
Mix the scallions, the pepper strips, and the chicken together. Add the dressing.
Set 4 ring molds about 10 cm (approximately 4 inches) in diameter on plates and line with overlapping cucumber slices. Fill with papaya. Place chicken salad on top. Remove molds. Garnish with mint and reserved scallion tops.