Chicken Salad
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
450
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 88 μg | (147 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 908 mg | (23 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 221 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams mixed Lettuce (such as curly endive, oak leaf lettuce, lettuce)
- 2 ripe Peaches
- 1 red Bell pepper
- 200 grams purple, seedless Grape
- 80 grams peeled Hazelnuts
- 400 grams Chicken breasts (ready to cook, skinless)
- 6 Tbsps olive oil
- 60 grams Raspberries
- 1 tsp liquid honey
- 2 Tbsps Raspberry vinegar
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the lettuce and spin dry. Rinse the peaches, pat dry, halve, remove the seeds and cut the flesh into small pieces. Rinse the pepper, halve, remove the seeds and ribs and cut into small cubes. Rinse and halve the grapes.
2.
Coarsely chop the nuts and roast in a dry frying pan. Remove and set aside to cool.
3.
Rinse the meat and pat dry. Cut the meat into strips and saute in 2 tablespoons oil until golden brown. Season with salt and pepper.
4.
For the dressing, puree the raspberries, honey and vinegar. Pour the puree through a fine sieve and mix with the oil. Season with salt and pepper.
5.
Mix the lettuce, fruit, nuts, chicken and pepper. Arrange on plates and serve drizzled with the dressing.
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