Chicken, Papaya and Mango Salad

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Chicken, Papaya and Mango Salad
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
615
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie615 kcal(29 %)
Protein33.19 g(34 %)
Fat19.84 g(17 %)
Carbohydrates84.61 g(56 %)
Sugar added0 g(0 %)
Roughage11.91 g(40 %)
Vitamin A1,410.14 mg(176,268 %)
Vitamin D0.09 μg(0 %)
Vitamin E2.47 mg(21 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.31 mg(28 %)
Niacin21.91 mg(183 %)
Vitamin B₆0.98 mg(70 %)
Folate245.81 μg(82 %)
Pantothenic acid2.11 mg(35 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C380.86 mg(401 %)
Potassium1,854.92 mg(46 %)
Calcium152.42 mg(15 %)
Magnesium152.53 mg(51 %)
Iron3.63 mg(24 %)
Iodine11.04 μg(6 %)
Zinc1.81 mg(23 %)
Saturated fatty acids3.28 g
Cholesterol78.54 mg

Ingredients

for
4
For the salad
1 liter Chicken broth
4 Chicken breasts
1 bay leaf
2 Papaya
1 Mango
2 small Cantaloupe (such as, Galiamelone)
For the dressing
2 Limes
4 tablespoons olive oil
1 tablespoon Mango chutney
2 tablespoons Chicken broth
½ teaspoon Curry
salt
White pepper
2 tablespoons small Caper
How healthy are the main ingredients?
olive oilChicken breastPapayaMangoLimeCurry

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.