Chicken and Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 100 μg | (167 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,276 mg | (32 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 232 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 500 grams small, new potatoes
- salt
- 200 milliliters dry white wine
- 1 bay leaf
- ½ tsp Juniper berries
- ½ tsp peppercorns
- 2 Chicken breasts about 120 g (approximately 4 ounces) each
- 200 grams Green cabbage
- 150 grams Celery root
- 2 carrots
- 2 Tbsps apple cider vinegar
- 2 Tbsps lemon juice
- 5 Tbsps Canola oil
- freshly ground peppers
- 1 Tbsp scallions
Preparation steps
Rinse the potatoes and boil in salted water for about 20 minutes, until tender.
Add the wine, bay leaf, juniper berries and peppercorns to a saucepan fitted with a steamer basket. Rinse the chicken breasts, pat dry and place in the steamer basket. Cook for about 10 minutes. Set aside and let cool slightly.
Rinse and peel the cabbage, celery root and carrots and cut into thin strips.
Whisk together the apple cider vinegar, lemon juice and canola oil. Season with salt and pepper and drizzle over the chopped vegetables. Cut the chicken into thin strips and add to the vegetables. Mix well.
Drain the potatoes and allow to cool slightly. Layer the potatoes and vegetables into serving dishes of small jars and refrigerate for at least 1 hour. Garnish with chopped chive and serve.
