Chicken Fillets on Pretzel Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 562 cal. | (27 %) | ||
| Protein | 31.71 g | (32 %) | ||
| Fat | 32.34 g | (28 %) | ||
| Carbohydrates | 38.18 g | (25 %) | ||
| Sugar added | 5.36 g | (21 %) | ||
| Roughage | 1.42 g | (5 %) |
| Vitamin A | 168.59 mg | (21,074 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 0.83 mg | (7 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 17.63 mg | (147 %) | ||
| Vitamin B₆ | 0.58 mg | (41 %) | ||
| Folate | 26.96 μg | (9 %) | ||
| Pantothenic acid | 0.94 mg | (16 %) | ||
| Biotin | 2.77 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 15.11 mg | (16 %) | ||
| Potassium | 440.02 mg | (11 %) | ||
| Calcium | 46.86 mg | (5 %) | ||
| Magnesium | 36.73 mg | (12 %) | ||
| Iron | 3.31 mg | (22 %) | ||
| Iodine | 0.15 μg | (0 %) | ||
| Zinc | 1.07 mg | (13 %) | ||
| Saturated fatty acids | 8.27 g | |||
| Cholesterol | 88.36 mg |
Ingredients
- Ingredients
- 2 scallions
- 1 stalk Celery
- 250 grams Cherry tomatoes
- 1 handful parsley
- 2 day-old Pretzel
- 6 Tbsps olive oil
- 2 Tbsps butter
- 1 tsp colorful peppercorns
- 4 Chicken breasts (each about 120 grams)
- 1 Tbsp honey
- 1 pinch ground paprika
- salt
- 2 Tbsps White vinegar
- ½ tsp medium hot Mustard
- freshly ground peppers
- 1 pinch sugar
Preparation steps
Rinse the scallions and celery, trim them, and cut them into small rings. Rinse the tomatoes, wipe them dry, cut out the stems, and halve them. Rinse the parsley, shake it dry, and coarsely chop the leaves. Cut the pretzel sticks into small cubes. Add 2 tablespoons oil and the butter in a skillet and sautee the cubes until golden brown over medium heat and crispy. Drain and remove to paper towels.
Coarsely grind the peppercorns in a mortar and pestle. Rinse the meat and pat dry. Heat 2 tablespoons oil and fry the chicken breasts until golden brown on both sides. Mix the honey with pepper and salt and baste the chicken with it. Season with pepper, remove from the pan, cover and let rest.
Whisk together the vinegar, olive oil, mustard, salt, pepper and sugar. Stir in 2-3 tablespoons water and add the dressing to the other ingredients.
Mix the scallions, celery, tomatoes and parsley with the pretzel cubes and dressing mixture. Divide between four plates, place a chicken fillet on top, and serve.
