Chicken Salad
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
807
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 807 cal. | (38 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 100 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 699 mg | (17 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse chicken, pat dry and season with salt and pepper. Heat 1 teaspoon of oil in a nonstick pan and cook chicken, skin side down, for about 5 minutes or until golden brown, turn over and cook for another 4-5 minutes or until done.
2.
Rinse and quarter tomatoes, remove seeds and cut into strips. Peel and halve onion, cut into thin wedges.
3.
Whisk remaining oil with herbs and lemon juice, season with salt and pepper.
4.
Cut chicken into slices and mix with onion, tomatoes and olives in a bowl. Crumble feta over and toss with the dressing. Serve with flatbread and tzatziki, if desired.
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