Chicken and Mushroom Salad with Orange Dressing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 25.3 mg | (211 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,006 mg | (25 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 327 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 200 grams (approximately 7 ounces) lamb's lettuce
- 1 bunch scallions
- 4 button Mushroom
- 2 Oranges
- 1 tsp Mustard
- 2 Tbsps Tarragon vinegar
- 4 Tbsps Yogurt (0.1% fat)
- 4 Tbsps sunflower oil
- salt
- freshly ground peppers
- 3 Chicken breasts
- 1 Tbsp balsamic vinegar
- 1 Tbsp Marsala wine
Preparation steps
Rinse lettuce, shake dry and tear into bite-size pieces. Rinse the scallions and thinly slice.
Clean the mushrooms, cut off the stem ends and thinly slice the mushroom caps. Peel the oranges and with a sharp knife carefully remove the white pith. Usse a paring knife to cut in between the membranes and release the fruit. Squeeze out the juice from the orange residue.
Place the lettuce, scallions, mushrooms and orange segments on 4 serving plates. Whisk together the mustard, vinegar, yogurt, orange juice and 3 tablespoons of the sunflower oil. Season with salt and pepper. Drizzle the dressing on the salad.
Cut chicken breasts into strips. Heat the remaining oil in a skillet.
Saute the chicken until crisp, season with salt and pepper, remove from the heat and keep warm. Deglaze the pan with the vinegar and Marsala. Top the salad with the chicken, drizzle the sauce over the chicken and serve.
