Chicken Salad
(0 votes)
(0 votes)
Health Score:
56 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
505
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 551 mg | (14 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 tsp medium hot Mustard
- ½ tsp Curry powder
- 2 Tbsps soybean oil
- ½ tsp liquid honey
- 1 Tbsp sweet and sour Chili sauce (finished product)
- salt
- peppers
- ½ head Romaine lettuce
- 500 grams Chicken breasts
- 2 Tbsps Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- 1 tsp white balsamic vinegar
- ½ tsp sugar
- white peppers
- 75 grams Bacon (in slices)
- 50 grams Parmesan
- ½ Baguette
Preparation steps
1.
Mix the mustard, curry powder, oil, honey and chile sauce. Season with salt and pepper. Rinse the chicken, pat dry and brush with the marinade. Cover and chill for about 20 minutes.
2.
Rinse the lettuce and spin dry. Preheat the oven to 220°C (approximately 425°F).
3.
Cook the chicken breasts for 20-25 minutes, occasionally brushing with the marinade. Mix the yogurt, lemon juice, vinegar and sugar. Season with salt and pepper.
4.
Cook the bacon until crispy. Plane the parmesan. Cut the bread into thin slices and toast.
5.
Arrange the lettuce on plates and drizzle with the yogurt dressing. Cut the chicken into slices and place on the lettuce. Place the bacon with the chicken. Serve with the bread and sprinkled with parmesan cheese.
