Chicken Salad
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 15 min.
Ready in
Calories:
327
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 38.4 μg | (64 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 961 mg | (24 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Tbsp Peanut oil
- 2 boneless Chicken breasts (cut into small pieces)
- kosher salt (to taste)
- 2 Tbsps minced garlic cloves
- 3 Tbsps soy sauce
- 3 Tbsps Mirin
- 1 Tbsp Rice vinegar
- 16 ozs Watercress
- 2 Avocados (sliced)
- ½ cup Pine nuts
Preparation steps
1.
Heat oil in a large skillet over high heat. Season chicken with salt and add chicken to pan. Sear chicken for about 4 minutes, until just becoming opaque all the way around. Transfer chicken to a plate.
2.
Add ginger and garlic to the hot pan and saute for about 30 seconds. Return the chicken to the pan; add soy sauce, mirin, vinegar, and stir until combined. Cook for another 2 minutes and then remove pan from heat.
3.
Combine watercress, avocados and pignoli nuts in a large mixing bowl. To serve salad, place watercress mixture on a serving plate and spoon the chicken over the top.
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