Brussels Sprouts Salad with Chicken, Tomatoes, and Walnuts

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Brussels Sprouts Salad with Chicken, Tomatoes, and Walnuts
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
391
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie391 cal.(19 %)
Protein32 g(33 %)
Fat26 g(22 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage7.2 g(24 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E7.3 mg(61 %)
Vitamin K198.5 μg(331 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin18.1 mg(151 %)
Vitamin B₆1.1 mg(79 %)
Folate172 μg(57 %)
Pantothenic acid1.1 mg(18 %)
Biotin8.9 μg(20 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C157 mg(165 %)
Potassium1,140 mg(29 %)
Calcium80 mg(8 %)
Magnesium79 mg(26 %)
Iron3 mg(20 %)
Iodine3 μg(2 %)
Zinc2.1 mg(26 %)
Saturated fatty acids2.8 g
Uric acid277 mg
Cholesterol62 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
500 grams Brussels sprouts
3 shallots
4 Tomatoes
2 Tbsps Herb vinegar
5 Tbsps Walnut oil
40 grams Walnut
2 Chicken breasts (with skin)
2 Tbsps vegetable oil
salt
peppers

Preparation steps

1.

Bring large pot of salted water to boil. Rinse the brussels sprouts, remove and discard cores, and pull the leaves off. Blanch the leaves 2 minutes in the boiling water. Remove leaves, shock in cold water, and drain well. Wash the chicken breasts, pat dry, and season with salt and pepper. Sauté chicken on both sides in hot oil about 4 minutes. Place chicken skin side up in a greased baking dish and bake in preheated oven at 250°C (approximately 450°F) 3–5 minutes until crispy. Peel the shallots and slice into thin rings. Mix the vinegar, oil, and salt and pepper to make the dressing. Mix the brussels sprouts and shallots into the dressing. Wash the tomatoes and cut into quarters. Arrange them on plates with the brussels sprouts mixture. Coarsely chop the walnuts and sprinkle on top. Cut the chicken breasts diagonally into slices and arrange on the salad to serve.

2.

Serve with whole-grain bread.