Protein-Packed Lunch

Chicken Apple Salad

with a tangy dressing
5
Average: 5 (3 votes)
(3 votes)
Chicken Apple Salad
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
318
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie318 cal.(15 %)
Protein31 g(32 %)
Fat12 g(10 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E1.8 mg(15 %)
Vitamin K98.4 μg(164 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin18.7 mg(156 %)
Vitamin B₆0.7 mg(50 %)
Folate49 μg(16 %)
Pantothenic acid1.4 mg(23 %)
Biotin8.9 μg(20 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C41 mg(43 %)
Potassium822 mg(21 %)
Calcium109 mg(11 %)
Magnesium56 mg(19 %)
Iron2.4 mg(16 %)
Iodine6 μg(3 %)
Zinc1.9 mg(24 %)
Saturated fatty acids4.9 g
Uric acid276 mg
Cholesterol101 mg
Complete sugar17 g

Ingredients

for
4
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)
How healthy are the main ingredients?
Celeryolive oilparsleyChicken breastlemonlemon

Preparation steps

1.

Rinse the chicken breasts and pat dry. Boil the chicken stock, add the fillets, cover and simmer over low heat for 10-15 minutes.

2.

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.