Asparagus Chicken Salad

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Asparagus Chicken Salad
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
407
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie407 cal.(19 %)
Protein22 g(22 %)
Fat28 g(24 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E2.3 mg(19 %)
Vitamin K83.8 μg(140 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin11 mg(92 %)
Vitamin B₆0.4 mg(29 %)
Folate117 μg(39 %)
Pantothenic acid1.4 mg(23 %)
Biotin8.2 μg(18 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C33 mg(35 %)
Potassium586 mg(15 %)
Calcium145 mg(15 %)
Magnesium51 mg(17 %)
Iron2.1 mg(14 %)
Iodine11 μg(6 %)
Zinc1.6 mg(20 %)
Saturated fatty acids12.4 g
Uric acid120 mg
Cholesterol95 mg
Complete sugar6 g

Ingredients

for
4
For the dressing
½ Cucumber
150 grams Yogurt (0.1% fat)
4 Tbsps Cream quark (40% fat)
1 garlic clove
1 Tbsp chopped mint
2 Tbsps lemon juice
salt
For the salad
4 Quail egg
250 grams green Asparagus
salt
80 grams Arugula
100 grams Bacon (in slices)
4 slices day-old Olive bread
200 grams cooked chicken (such as grilled chicken breast)
How healthy are the main ingredients?
chickenArugulamintCucumbergarlic clovesalt

Preparation steps

1.

For the dressing, peel the cucumber and finely grate. Mix yogurt with quark. Crush the garlic and add to the drained cucumber. Stir in mint and season with lemon juice and salt.

2.

For the salad, pierce the eggs and hardboil for about 3 minutes in boiling water. Rinse in cold water, peel and slice. Rinse the asparagus, remove woody ends and blanch spears until al dente in salted water, about 7 minutes. Drain and rinse with cold water. Rinse arugula, trim and shake dry.

3.

Dice the bacon cook until crisp in a frying pan. Cut the bread into chunks, add to bacon and fry until crispy on all sides. Shred or cut the chicken meat into bite size pieces, removing the skin if necessary.

4.

Arrange the asparagus on plates with eggs, bacon, croutons and arugula. Top with the chicken meat. Drizzle dressing over salads or serve alongside.

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