Chicken and Pear Salad with Beets and Walnuts
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
415
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 904 mg | (23 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 263 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams lamb's lettuce
- 200 grams cooked Beets
- lemons
- 2 Tbsps apple cider vinegar
- salt
- peppers
- ½ tsp Mustard
- 1 pinch sugar
- 4 Tbsps Safflower oil
- 2 Pear
- 4 Tbsps Sprout
- 60 grams Walnut
- 500 grams Chicken breasts
- 1 tsp butter
Preparation steps
1.
Rinse lamb's lettuce and spin dry. Cut beets into strips 1/2 cm (about 1/4 inch) wide. Distribute lamb's lettuce and beets on 4 plates.
2.
Squeeze half a lemon. Mix together vinegar, 3 tablespoons lemon juice, salt, pepper, mustard, 1 pinch of sugar and oil.
3.
Rinse pears, quarter, core and cut flesh into strips. Mix pear pieces with dressing and spread on salad.
4.
Rinse sprouts under hot water and shake dry. Coarsely chop walnuts.
5.
Rinse chicken under cold water and pat dry. Cut into slices and season with pepper. In a pan heat butter and fry chicken slices on both sides over medium heat until brown, about 5 minutes.
6.
Arrange chicken slices next to salad. Sprinkle with sprouts and nuts to serve.
