Chicken and Carrot Salad

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Chicken and Carrot Salad
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
1565
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,565 cal.(75 %)
Protein61 g(62 %)
Fat26 g(22 %)
Carbohydrates264 g(176 %)
Sugar added0 g(0 %)
Roughage121.6 g(405 %)
Vitamin A61.9 mg(7,738 %)
Vitamin D0 μg(0 %)
Vitamin E18.8 mg(157 %)
Vitamin K827.1 μg(1,379 %)
Vitamin B₁4.4 mg(440 %)
Vitamin B₂0.8 mg(73 %)
Niacin46.2 mg(385 %)
Vitamin B₆7 mg(500 %)
Folate752 μg(251 %)
Pantothenic acid11.6 mg(193 %)
Biotin198.5 μg(441 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C158 mg(166 %)
Potassium14,508 mg(363 %)
Calcium863 mg(86 %)
Magnesium538 mg(179 %)
Iron17.6 mg(117 %)
Iodine123 μg(62 %)
Zinc11.8 mg(148 %)
Saturated fatty acids14.3 g
Uric acid919 mg
Cholesterol62 mg
Complete sugar245 g

Ingredients

for
4
Ingredients
2 Chicken breasts (each 150 grams)
150 carrots
200 grams Snow peas
10 grams ginger
1 Red chili pepper
2 Tbsps soybean oil
150 milliliters Coconut milk
1 Tbsp Coconut flakes
salt
freshly ground peppers
2 Tbsps Rice vinegar
4 small Lettuce (such as Romana)
20 grams Coconut flakes (toasted, for garnish)
How healthy are the main ingredients?
Snow peaCoconut milksoybean oilgingerChicken breastcarrot

Preparation steps

1.

Rinse chicken, pat dry and cut into pieces. Peel carrots and cut diagonally into thin slices. Rinse snow peas and cut in half. Peel ginger and finely grate. Rinse chile pepper, cut in half lengthwise, remove seeds and ribs and cut lengthwise into narrow strips.

2.

Heat oil in a pan and sauté carrots and snow peas with ginger and chile pepper for 2-3 minutes. Pour in coconut milk and stir in coconut flakes. Add chicken, cover and simmer over medium heat for 5-8 minutes. Then remove the pan from heat and season with salt, pepper and vinegar.

3.

Serve lukewarm or cooled as desired. Rinse lettuce, shake dry and place on plates. Place chicken and carrot salad in the lettuce leaf, and serve garnished with freshly ground pepper and toasted coconut chips.

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