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Protein-Packed Lunch
Chicken Apple Salad
with a tangy dressing
(3 votes)
Health Score:
94 / 100
Difficulty:
easy
Preparation:
1 hr 30 min.
Preparation
Calories:
318
calories
Calories
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This chicken and apple salad is packed with lean protein as well as fiber and vitamin C from the apples.
If you want to cut down on the fat and calories in this salad, replace the creme fraiche with greek yogurt.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 98.4 μg | (164 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 822 mg | (21 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 276 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 Chicken breasts (about 6 ounces each)
- lemons (juiced)
- 1 lemon (finely grated)
- 14 ozs chicken stock
- salt
- freshly ground peppers
- 3 stalks Celery
- 2 Apple
- 3 Tbsps Crème fraiche
- 1 Tbsp olive oil
- 2 Tbsps parsley
- 3 scallions
- fresh Lettuce (rinsed, dried)
Preparation steps
1.
Rinse the chicken breasts and pat dry. Boil the chicken stock, add the fillets, cover and simmer over low heat for 10-15 minutes.
2.
Rinse the celery and cut into fine strips. Rinse the scallions and cut into thin rings. Rinse the apples, cut in half, remove the seeds, cut into thin columns and then cut through the column again crosswise.
Mix the crème fraîche with the lemon juice, the lemon zest and the olive oil and season with salt and pepper.
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