Chicken and Vegetable Salad with Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 722 cal. | (34 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 66.1 μg | (110 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 34.6 mg | (288 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,811 mg | (45 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 383 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- ½ head Iceberg lettuce
- 4 Tomatoes
- 4 scallions
- 1 red onion
- 3 Avocados
- 1 Lime (juiced)
- 4 Tbsps minced cilantro
- 4 Tbsps olive oil
- 1 pinch chili peppers
- 1 pinch ground Cumin
- salt
- freshly ground peppers
- 4 Tortillas (finished product)
- 4 Chicken breasts (about 120 grams)
- 40 grams Gouda (or cheddar)
- cilantro (for garnish)
Preparation steps
Rinse the lettuce, shake dry and cut into strips. Rinse the tomatoes and scallions. Cut out the stem from tomatoes and dice the pulp finely. Cut the scallions into thin rings. Peel the red onion and finely dice. Cut the avocados in half, remove the pit and peel the skin, and cut the pulp into small cubes. Mix the avocado with the lime juice.
Add the prepared vegetables in a bowl and mix with cilantro leaves, 2 tablespoons olive oil, chile pepper and cumin, and season with salt and pepper.
Place the tortillas in ovenproof dishes (such as soup plate) and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 5-10 minutes until crispy. Remove the dishes from the oven and allow to cool.
Rinse the chicken breast and pat dry. Heat olive oil in a frying pan and fry the chicken breast in it for about 3 minutes per side. Season with some salt and pepper. Remove the fried chicken breasts from the pan, rest briefly and cut into strips.
Arrange the lettuce over the tortillas in the dishes and place the vegetables on it. Top with the chicken strips, sprinkle Gouda cheese on top, and serve garnished with cilantro leaves.
