Chicken and Vegetable Salad
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
648
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 648 cal. | (31 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.2 g | (54 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin K | 182.1 μg | (304 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 35.5 mg | (296 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,833 mg | (46 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 509 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 cooked Chicken breasts (skinless and boneless)
- 3 Tomatoes
- 1 large red onion
- 1 Zucchini
- 150 grams canned Artichoke hearts
- 100 grams white Beans
- 2 Tbsps sliced almonds
- 1 Red chili pepper
- 2 Tbsps scallions
- Lettuce
- 3 Tbsps Vinegar
- salt
- freshly ground peppers
- 5 Tbsps olive oil
Preparation steps
1.
Cut chicken into bite-size pieces. Rinse tomatoes and cut into eighths. Peel onion and cut into strips. Rinse and slice zucchini. Quarter the artichoke hearts. Drain beans. Rinse chiles, clean, remove seeds, remove all white interior skin, and dice fine. Rinse and dry the lettuce and tear it into managable pieces.
2.
For the dressing, mix the vinegar, salt, pepper, and oil. Combine all the salad ingredients except lettuce with dressing. Arrange lettuce on plates and top with chicken salad to serve.
