Chicken, Avocado and Strawberry Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 814 mg | (20 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams Chicken breasts
- 1 Tbsp soy sauce
- 1 generous pinch freshly ground peppers
- 1 tsp Ketchup
- 1 Tbsp lemon juice
- 1 Tbsp sweet and sour Chili sauce
- 1 Tbsp soybean oil
- ½ head Iceberg lettuce (250 grams)
- 2 Tbsps White vinegar
- ½ tsp Mustard
- salt
- ½ tsp sugar
- 1 generous pinch white peppers
- 2 Tbsps olive oil
- 250 grams Strawberries
- 1 Avocado
Preparation steps
Rinse the chicken breasts, pat dry and cut into strips. In a bowl, stir together the soy sauce, pepper, ketchup, 1-2 teaspoons lemon juice and the chili sauce and whisk in the soybean oil. Add the chicken, turning to coat and marinate in the refrigerator for 20 minutes.
Meanwhile, tear the iceberg lettuce leaves into bite-size pieces, rinse and spin dry. In a bowl, whisk together the vinegar, mustard, salt, sugar, white pepper and olive oil. Toss the lettuce with the dressing and arrange on plates.
Rinse, hull, pat dry and slice the strawberries. Place on the salad. Halve the avocado, remove the pit, peel the flesh and cut into strips. Arrange on the salad and sprinkle with the remaining lemon juice. Lift the chicken from the marinade, sauté in a hot pan until cooked through and browned on all sides and place on the salad. Serve immediately.
