Chicken and Tomato Salad with Curry Dressing
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
367
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 57.7 μg | (96 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 25.4 mg | (212 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,040 mg | (26 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 303 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps vegetable oil
- 2 tsps Curry powder
- 600 grams Chicken breasts
- 1 organic Lime (zested)
- 2 Tbsps Lime juice
- 250 grams low-fat Yogurt
- salt
- peppers
- 1 bunch scallions
- 1 bunch Arugula
- 400 grams ripe Tomatoes
- 2 organic Limes
- 40 grams Cashews
Preparation steps
1.
For the chicken: Whisk the oil and curry powder together, brush over the chicken, cover and chill for 20 minutes in the refrigerator.
2.
Meanwhile, for the dressing: Mix the remaining marinade with the lime zest, lime juice and yogurt and season with salt and pepper. Rinse the scallions, trim and thinly slice. Rinse the arugula and trim. Slice the tomatoes.
3.
Grill the marinated chicken in an oiled grill pan or on the grill over medium heat for 4-6 minutes per side. Season with salt and pepper. Cut the limes in half and grill, cut-side down, for 1-2 minutes.
4.
Slice the chicken and arrange on serving plates with the tomatoes, scallions, lime halves and arugula. Drizzle with the dressing and sprinkle with cashews. Season with salt and pepper.
