Chicken Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.4 mg | (270 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,138 mg | (28 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 418 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 100 grams lamb's lettuce
- 70 grams dried Apricot
- 100 grams Date (pitted)
- 2 scallions
- 4 stalks Celery
- 30 grams slivered almonds
- ½ chili pepper
- 2 centimeters ginger
- 3 Tbsps Mayonnaise
- 1 Tbsp Rice wine
- 2 Tbsps Fruit Vinegar
- 2 tsps Curry powder
- Worcestershire sauce
- salt
- peppers
- 4 Chicken breasts (about 140 grams)
- 60 milliliters Vinegar
Preparation steps
Rinse lamb's lettuce and spin dry. Dice apricots and dates into small cubes. Rinse scallions, trim and cut into thin rings. Rinse celery and cut into 1/2 cm (approximately 1/4-inch) wide pieces. Mix dried fruit, scallions and celery with almonds.
Slice chile pepper in half lengthwise (wearing gloves), scrape the seeds out and dice finely. Peel ginger and dice finely. Whisk both together with mayonnaise, rice wine, vinegar and curry powder. Season with Worcestershire sauce, salt and pepper. Mix with scallion-celery mixture.
Rinse chicken breasts, pat dry and chop. Bring 1 liter of water to a boil in a pot with the vinegar, reduce the temperature and poach the chicken breasts in simmering water, about 12 minutes. Remove with a slotted spoon and drain on paper towels. Add to salad and mix thoroughly.
Divide the lamb's lettuce among bowls or plates and portion the salad over the greens.
