Chicken, Papaya and Mango Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 615 cal. | (29 %) | ||
| Protein | 33.19 g | (34 %) | ||
| Fat | 19.84 g | (17 %) | ||
| Carbohydrates | 84.61 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.91 g | (40 %) |
| Vitamin A | 1,410.14 mg | (176,268 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 2.47 mg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 21.91 mg | (183 %) | ||
| Vitamin B₆ | 0.98 mg | (70 %) | ||
| Folate | 245.81 μg | (82 %) | ||
| Pantothenic acid | 2.11 mg | (35 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 380.86 mg | (401 %) | ||
| Potassium | 1,854.92 mg | (46 %) | ||
| Calcium | 152.42 mg | (15 %) | ||
| Magnesium | 152.53 mg | (51 %) | ||
| Iron | 3.63 mg | (24 %) | ||
| Iodine | 11.04 μg | (6 %) | ||
| Zinc | 1.81 mg | (23 %) | ||
| Saturated fatty acids | 3.28 g | |||
| Cholesterol | 78.54 mg |
Ingredients
- For the salad
- 1 l Chicken broth
- 4 Chicken breasts
- 1 bay leaf
- 2 Papaya
- 1 Mango
- 2 small Cantaloupe (such as, Galiamelone)
- For the dressing
- 2 Limes
- 4 Tbsps olive oil
- 1 Tbsp Mango chutney
- 2 Tbsps Chicken broth
- ½ tsp Curry
- salt
- White pepper
- 2 Tbsps small Caper
Preparation steps
For the salad, heat the chicken broth in a wide saucepan. Add the meat and the bay leaf and cook over low heat, covered, until the meat is tender. Then leave to cool in the broth for about 15 minutes. Remove and refrigerate until needed.
Meanwhile, peel the papaya, cut in half lengthwise and remove the seeds with a spoon. Chop the papaya halves lengthwise into strips and then dice the columns. Peel the mango and cut into 1 cm wide strips (approximately 1/2 inch) and then into cubes.
For the dressing, rinse 1 lime under hot water, pat dry and peel the skin with a potato peeler. Cut the peel into fine strips and squeeze out the juice from both the limes.
Combine the lime juice with the oil, the mango chutney and the chicken broth and season with curry powder, salt and pepper.
For the salad, remove the chicken breasts from the broth and cut the meat into cubes. Add to the prepared ingredients in a bowl and mix with the dressing. Cover and leave to marinate in the refrigerator for two hours.
Halve the cantaloupes, scoop out the seeds and place on plate. Fill the center with the chicken and papaya salad and serve garnished with lime zest and capers.
