Chicken, Mango and Avocado Salad with Walnut Dressing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 899 cal. | (43 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10.8 mg | (90 %) | ||
| Vitamin K | 147.1 μg | (245 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 35.4 mg | (295 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 1,892 mg | (47 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 166 mg | (55 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 405 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- 2 Chicken breasts
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- 1 Avocado
- 2 Tbsps lemon juice
- 1 small Mango
- Lettuce
- 2 Tbsps White vinegar
- 3 Tbsps Walnut oil
- 2 Tbsps coarsely chopped Walnut
- 4 slices Baguette
- 1 garlic clove
Preparation steps
Preheat the oven to 160°C (approximately 325°F). Season chicken with salt and pepper. Heat the butter in an ovenproof skillet and saute the chicken on one side until the lightly browned, then turn the chicken over and bake until cooked through, 6-8 minutes.
Meanwhile, peel and halve the avocado and remove the pit.
Cut the avocado flesh into wedges and toss in a bowl with the lemon juice.
Peel the mango, cut the flesh from the pit and cut into slices.
Rinse the lettuce and spin dry and pluck small leaves.
Toast the baguette slices and rub with the peeled garlic clove.
In a bowl, whisk together the vinegar and oil and season with salt and pepper. Stir in the nuts.
To serve, cut the meat into slices.
Spread the lettuce on plates and top with mango, avocado and chicken, drizzle with walnut dressing and serve with garlic bread.
