Chicken Cauliflower Salad
Chicken Cauliflower Salad - This crisp mixture of salad, vegetables and poultry is easy, delicious and fills you up!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 206 mg | (217 %) | ||
| Potassium | 984 mg | (25 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 292 mg | |||
| Cholesterol | 44 mg |
Ingredients
- Ingredients
- 500 grams Cauliflower
- salt
- 2 Chicken breasts (about 140 grams)
- peppers
- 6 Tbsps olive oil
- 2 yellow Bell pepper
- 1 bunch Radish (about 200 grams)
- 100 grams Lettuce (such as iceberg lettuce, radicchio)
- 2 Tomatoes
- 200 grams chickpeas (drained)
- 4 Tbsps white balsamic vinegar
- 75 milliliters Vegetable broth
- 1 pinch sugar
- 4 stalks parsley
Preparation steps
Rinse the cauliflower florets and cook in boiling salt water for 6-8 minutes. Drain, rinse in cold water and drain.
Rinse the chicken fillets under cold water, pat dry and season with salt and pepper. Heat 2 tablespoons of oil in a pan and saute the meat for 2-3 minutes over medium heat, until golden brown on both sides.
Rinse the peppers, halve, remove the seeds and ribs and cut into strips. Add the peppers to the pan about 2 minutes before the chicken is done cooking, remove the pan from the heat and let simmer.
Rinse and slice the radishes. Rinse the lettuce, spin dry and tear into bite-size pieces.
Rinse the tomatoes, remove the stem and cut into columns. Drain the chickpeas, rinse in cold water and drain.
Mix the balsamic vinegar, broth and remaining oil. Season with salt, pepper and 1 pinch of sugar. Cut the chicken fillets into slices and toss with the salad ingredients. Mix in the vinaigrette. Rinse the parsley, shake dry, chop and sprinkle over the salad before serving.
