Asian-Style Vegetable and Chicken Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 24.2 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 875 mg | (22 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 277 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 20 g |
Ingredients
- 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
Preparation steps
Rinse the meat, pat dry and cut into thin strips. Rinse and coarsely chop the delicate white parts of the lemongrass.
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.
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.
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.
