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Chicken and bean sprout salad
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
428
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 15.5 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 705 mg | (18 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 14 ozs Chicken breasts (cut into strips)
- 4 Tbsps olive oil
- 2 Tbsps dark soy sauce
- 5 ozs Lettuce (torn into bite-sized pieces)
- 1 red chili pepper (finely chopped)
- 9 ozs cherry Tomatoes (quartered)
- 1 cup almonds (sliced and dry roasted)
- 1 ¾ ozs Mung bean sprouts
- 2 Tbsps lemon juice
Preparation
Preparation steps
1.
Season the chicken with salt and ground black pepper and fry in 3 tbsp olive oil for 4-6 minutes until golden brown. Quench with the soy sauce.
2.
Mix together the lettuce, chilli, tomatoes, almonds and bean sprouts. Add the chicken, the remaining olive oil and the lemon juice and season with salt and ground black pepper. Arrange on four plates and serve.
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