Chicken Apple Salad
Healthy, because
Even smarter
Nutritional values
This chicken and apple salad is packed with lean protein as well as fiber and vitamin C from the apples.
If you want to cut down on the fat and calories in this salad, replace the creme fraiche with greek yogurt.
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 98.4 μg | (164 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 822 mg | (21 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 276 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 2 Chicken breasts (about 6 ounces each)
- lemons (juiced)
- 1 lemon (finely grated)
- 14 ozs chicken stock
- salt
- freshly ground peppers
- 3 stalks Celery
- 2 Apple
- 3 Tbsps Crème fraiche
- 1 Tbsp olive oil
- 2 Tbsps parsley
- 3 scallions
- fresh Lettuce (rinsed, dried)
Preparation steps
Rinse the chicken breasts and pat dry. Boil the chicken stock, add the fillets, cover and simmer over low heat for 10-15 minutes.
Rinse the celery and cut into fine strips. Rinse the scallions and cut into thin rings. Rinse the apples, cut in half, remove the seeds, cut into thin columns and then cut through the column again crosswise.
Mix the crème fraîche with the lemon juice, the lemon zest and the olive oil and season with salt and pepper.
Remove the fillets from the stock, drain and chop into bite-sized pieces. Mix the meat with the crème fraîche and 2 tablespoons of chicken stock. Mix in the celery, apples, scallions and parsley. Leave the salad to marinate for 1 hour.
Season with salt and pepper and serve on a bed of lettuce leaves.
Serve with fresh whole wheat bread if desired.
