Chicken-Papaya Salad with Cashews
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
482
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 482 cal. | (23 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 1,205 mg | (30 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 166 mg | (55 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 258 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 400 grams Chicken breasts
- 2 Tbsps Canola oil
- For the salad
- 150 grams lamb's lettuce
- 150 grams Lollo rossa
- 100 grams Radicchio
- 100 grams Snow peas
- 1 Papaya
- 200 grams Lollo Bionda
Preparation steps
1.
Rinse the chicken breasts with cold water, pat dry and trim. Cut into strips, season with salt and pepper and sear in a hot pan with oil about 5 minutes. Then remove from the heat and set aside.
2.
Meanwhile, rinse the lettuce, spin dry in salad spinner, remove the stalks and tear into bite-sized pieces.
3.
Peel the papaya, remove the seeds and cut into 2 cm (approximately 3/4 inch) strips.
4.
For the dressing, rinse the mint, shake dry and pluck off the leaves.
5.
Mix with the other dressing ingredients and fold into the salad.
6.
Serve the salad on a plate topped with papaya and chicken breast.
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