Chicken and Avocado Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 77.2 μg | (129 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,096 mg | (27 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 Chicken breasts (each about 140 grams)
- 6 Tbsps olive oil
- 1 tsp dried thyme
- 150 grams colorful Swiss chard
- 2 handfuls cilantro
- 1 red onion
- 4 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 1 pinch sugar
- 2 Avocados
- 1 handful Violet
- 2 handfuls Nacho
Preparation steps
Rinse the chicken, pat dry and cut into strips. Mix with 2 tablespoons of oil and the thyme and leave to marinate in the refrigerator for about 20 minutes.
Meanwhile, rinse the chard, shake dry and tear into small pieces. Rinse the cilantro leaves and shake dry. Peel and finely dice the onion.
For the dressing, combine the vinegar with the lemon juice and 4 tablespoons of oil. Mix well and season with salt, pepper and sugar.
Cook the chicken in a hot grill pan for 3-4 minutes until golden brown. Season with salt and pepper.
Peel and halve the avocados, remove the core and cut the flesh into pieces. Arrange on plates along with the chard, the violets, the onion, the cilantro and the nachos. Place the chicken on the top and serve drizzled with the dressing.
