Chicken and Orange Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 85.3 μg | (142 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.1 mg | (259 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 960 mg | (24 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 391 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 Chicken breasts (each about 140 grams)
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- 1 Lettuce
- ½ Cucumber
- 2 Oranges
- 1 tsp Mustard
- 4 Tbsps olive oil
- 1 Tbsp freshly chopped parsley
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Season the chicken breasts with salt and pepper. Heat the clarified butter in an oven-proof skillet and cook the chicken on one side. Turn the chicken over, place in the oven and cook until done, 10 minutes.
Rinse the lettuce, spin dry, and tear into bite-sized pieces. Halve the cucumber lengthwise and cut crosswise into slices. Peel the oranges with a sharp knife, removing the white pith. With a sharp knife cut in between the membranes to separate the fruit. Make a vinaigrette by squeezing the juice from the orange membranes and whisking with the mustard, vinegar, salt, pepper and oil.
Cut the chicken on the diagonal into thin slices.
Add the lettuce, cucumber and parsley to the bowl with the vinaigrette and toss. Divide the chicken and orange segments among plates and serve with the salad.
