Chicken and Apple Salad
(Percentage of daily recommendation)
|Calorie||482 kcal||(23 %)|
|Protein||29.24 g||(30 %)|
|Fat||24.33 g||(21 %)|
|Carbohydrates||37.93 g||(25 %)|
|Sugar added||0.52 g||(2 %)|
|Roughage||6.25 g||(21 %)|
|Vitamin A||1,804.42 mg||(225,553 %)|
|Vitamin D||0.09 μg||(0 %)|
|Vitamin E||0.86 mg||(7 %)|
|Vitamin B₁||0.19 mg||(19 %)|
|Vitamin B₂||0.21 mg||(19 %)|
|Niacin||18.67 mg||(156 %)|
|Vitamin B₆||0.88 mg||(63 %)|
|Folate||27.51 μg||(9 %)|
|Pantothenic acid||1.91 mg||(32 %)|
|Biotin||1.19 μg||(3 %)|
|Vitamin B₁₂||0.29 μg||(10 %)|
|Vitamin C||34.59 mg||(36 %)|
|Potassium||806.8 mg||(20 %)|
|Calcium||64.03 mg||(6 %)|
|Magnesium||64.82 mg||(22 %)|
|Iron||2 mg||(13 %)|
|Iodine||0.45 μg||(0 %)|
|Zinc||1.34 mg||(17 %)|
|Saturated fatty acids||3.18 g|
Preheat the oven to 120°C (approximately 250ºF).
Rinse the chicken, pat dry and season with salt and pepper. Sear on both sides in 2 tablespoons of oil in an ovenproof skillet and then finish off in the oven for about 10 minutes.
Peel and rinse the sweet potatoes and depending on the size, cut into quarters or halves lengthwise and then cut crosswise into slices. Simmer in salted water for about 10 minutes. Drain and let the water evaporate.
Rinse and quarter the apples, remove the seeds and cut the quarters into pieces. Drizzle with 2 tablespoons of lemon juice.
Rinse, halve and trim the bell pepper and cut into pieces. Rinse and trim the scallions and cut into rings.
For the dressing, mix the remaining lemon juice with the vinegar, the sugar and the remaining oil. Season to taste with hot pepper sauce and salt.
Cut the chicken into slices and mix with the remaining salad ingredients and the dressing. Serve garnished with cilantro and seasoned with red pepper flakes.