Chicken Salad with Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.1 mg | (259 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 903 mg | (23 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 397 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 centimeter ginger
- salt
- 1 lemon (for juice)
- 2 Juniper berries
- 1 bay leaf
- 4 Chicken breasts (each about 125 grams)
- 2 stalks Celery
- ½ Cucumber
- 1 small Apple
- 150 grams Yogurt (0.1% fat)
- 50 grams Sour cream
- 1 Tbsp apple cider vinegar
- 1 tsp Tomato paste
- salt
- cayenne pepper
Preparation steps
Peel ginger and cut into slices. Boil 300 ml (approximately 1 1/4 cup) of water with a pinch of salt in a saucepan. Add ginger, half of lemon juice, juniper berries and bay leaf. Rinse meat and place in water. Reduce heat and simmer for 12-15 minutes or until chicken is done.
Rinse celery (reserve green parts), cut into small cubes. Peel cucumber and apple and cut both into small cubes. Combine vegetables and fruit, sprinkle with remaining lemon juice.
Combine yogurt with sour cream, vinegar and tomato paste. Cut celery green parts, setting some aside for garnishing, into thin strips and combine with yogurt mixture. Season with salt and cayenne pepper.
Remove chicken from the pot, cool and dice finely. Combine with vegetable mixture and toss with yogurt dressing. Garnish with remaining celery leaves and serve.
