Chicken Breast on Vegetable Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 110.9 μg | (185 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.3 mg | (278 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,063 mg | (27 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 433 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 Chicken breasts
- 1 Tbsp clarified butter
- 1 Cucumber
- 250 grams Peas
- Lettuce (lettuce)
- 1 Tbsp Tarragon vinegar
- 1 Tbsp fresh Tarragon (finely chopped)
- salt
- peppers (ground)
- sugar
- 3 Tbsps Whipped cream
- 4 Tbsps olive oil
- Tarragon (for garnish)
Preparation steps
Season chicken breasts with salt and pepper and cook in an ovenproof skillet in hot butter on one side until brown, then turn and finish cooking in a hot oven (200°C) for 8 min. Take out and allow to cool slightly.
Halve cucumber lengthwise, scrape out seeds with a teaspoon and cut crosswise in half slices.
Blanch peas in boiling water with 1 teaspoon salt and 1 pinch of sugar for about 4 min. Remove, rinse in cold water and drain.
Rinse lettuce leaves, spin dry and cut into strips.
Come tarragon vinegar with some salt, pepper and 1 pinch of sugar mix. Whisk in oil. Gradually stir in the cream and chopped tarragon leaves.
Cut chicken breasts lengthwise into slices.
Combine lettuce strips, cucumber and peas in a bowl. Toss with half the salad dressing and arrange on a plate. Layer the sliced chicken breasts decoratively and pour the remaining dressing. Garnish with fresh tarragon leaves.
