Chicken and Vegetable Salad with Mandarin Oranges
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
446
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 446 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 38.8 μg | (65 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 677 mg | (17 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 double Chicken breast (each about 300 grams)
- salt
- peppers
- 1 Tbsp vegetable oil
- 4 carrots (about 400 rams)
- 150 grams peas
- 1 can Mandarin orange (small can)
- 150 grams Mayonnaise
- 50 grams Yogurt (0.1% fat)
- 1 tsp Curry
- lemon juice (to taste)
- 2 tsps Fresh herbs
Preparation steps
1.
Cut the double chicken breast in half, rinse and pat dry. Season with salt and pepper. Heat the oil and brown the chicken breasts on both sides. Add a little water and cook for 10 to 12 minutes, turning occasionally. Let cool down.
2.
Peel carrot and cut into sticks. Blanch in boiling salted water for 2 to 3 minutes. Add the peas during the last minute. Place vegetables in a colander, rinse under cold water and drain well. Drain the oranges in a sieve, reserving the juice.
3.
Mix mayonnaise with yogurt, curry powder and some mandarin orange juice. Season with salt, pepper and lemon juice. Stir in the herbs.
4.
Slice the chicken breasts. Toss the vegetables with the mandarin oranges and mayonnaise mixture. Top with the chicken.
