Asian-Style Vegetable and Chicken Salad

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Asian-Style Vegetable and Chicken Salad
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
228
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie228 cal.(11 %)
Protein29 g(30 %)
Fat2 g(2 %)
Carbohydrates22 g(15 %)
Sugar added15 g(60 %)
Roughage5.4 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin K24.2 μg(40 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin18 mg(150 %)
Vitamin B₆0.9 mg(64 %)
Folate86 μg(29 %)
Pantothenic acid1.9 mg(32 %)
Biotin7.1 μg(16 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C112 mg(118 %)
Potassium875 mg(22 %)
Calcium78 mg(8 %)
Magnesium67 mg(22 %)
Iron3.3 mg(22 %)
Iodine3 μg(2 %)
Zinc1.7 mg(21 %)
Saturated fatty acids0.5 g
Uric acid277 mg
Cholesterol62 mg
Complete sugar20 g

Ingredients

for
4
Ingredients
400 grams Chicken breasts
1 sprig Lemongrass
1 tsp freshly grated ginger
2 Tbsps Fish sauce
100 grams Snow peas
2 scallions
200 grams Cauliflower
1 red Bell pepper
2 Tbsps Palm sugar
100 milliliters sweet Chili sauce
Limes (zest and juice)
1 sprig Thai basil
How healthy are the main ingredients?
Chicken breastCauliflowerCauliflowerSnow peagingerLime

Preparation steps

1.

Rinse the meat, pat dry and cut into thin strips. Rinse and coarsely chop the delicate white parts of the lemongrass.

2.

In a saucepan, bring 250 ml (approximately 1 cup) of water, lemon grass, ginger and fish sauce to a simmer and cook 5 minutes. Add the chicken and  cook for about 5 minutes over low heat. Drain and let cool.

3.

Bring a large pot of salted water to a boil. Have a bowl of ice water ready.

Rinse the cauliflower. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into strips. Trim and remove the strings from the snow peas. Cut the scallions into strips. Blanch the vegetables for 2 minutes. Drain and immediately plunge into ice water and drain well.

4.

Rub the palm sugar into a large salad bowl and mix with chili sauce, lime zest and juice. Add the chicken and vegetables and gently toss. Finely chop the Thai basil and sprinkle over the salad.