Chicken Herb Salad
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
186
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 186 cal. | (9 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 43.7 μg | (73 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 372 mg | (9 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ½ bunch Basil
- ½ bunch parsley
- ½ bunch Dill
- ½ bunch Arugula
- more Fresh herbs (to taste)
- 1 pink Grapefruit
- 2 Tbsps Pine nuts (toasted)
- 1 large Chicken breast
- salt
- peppers
- 3 Tbsps White balsamic vinegar
- 2 Tbsps Garlic oil
Preparation steps
1.
Season the chicken breast with salt and pepper, seal tightly in aluminum foil and cook in boiling water for 10-15 minutes.
2.
In the meantime, rinse the herbs, shake dry and separate into four mixed bunchs. Peel the grapefruit with a sharp knife carefully separate the flesh from the membranes. Squeeze the remaining pulp and mix the juice with vinegar, oil, salt and pepper.
3.
Remove the chicken from the water, drain, unwrap and cut lengthwise into very thin strips. Arrange the herb bundles together with the chicken slices and grapefruit segments on plates, sprinkle with pine nuts and serve drizzled with the dressing.
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