Asparagus, Lettuce and Chicken Salad
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
239
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 97.3 μg | (162 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 197 μg | (66 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 813 mg | (20 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the asparagus from the lower third, cut off the tough ends and cook the asparagus in a pot of boiling salted water until crisp-tender, about 10 minutes. Drain, rinse and drain.
2.
Rinse the lettuce, pat dry and tear into bite-size pieces.
3.
Blanch the tomatoes in a pot of boiling water for 10 seconds, drain, peel, quarter, core and cut into cubes.
4.
In a bowl, whisk together the vinegar, port wine and oil, season with salt and pepper and stir in the diced tomatoes. Arrange the lettuce, asparagus and sliced chicken on plates and drizzle with the dressing.
