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Chicken and carrot salad
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 40 mins
Calories:
1565
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,565 cal. | (75 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 264 g | (176 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 121.6 g | (405 %) |
more nutritional values
| Vitamin A | 61.9 mg | (7,738 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 18.8 mg | (157 %) | ||
| Vitamin K | 827.1 μg | (1,379 %) | ||
| Vitamin B₁ | 4.4 mg | (440 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 46.2 mg | (385 %) | ||
| Vitamin B₆ | 7 mg | (500 %) | ||
| Folate | 752 μg | (251 %) | ||
| Pantothenic acid | 11.6 mg | (193 %) | ||
| Biotin | 198.5 μg | (441 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 158 mg | (166 %) | ||
| Potassium | 14,508 mg | (363 %) | ||
| Calcium | 863 mg | (86 %) | ||
| Magnesium | 538 mg | (179 %) | ||
| Iron | 17.6 mg | (117 %) | ||
| Iodine | 123 μg | (62 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 919 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 245 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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)
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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