Chicken Salad
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
567
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 29.2 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 424 mg | (42 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 236 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Chicken breasts
- salt
- 200 grams mild Goat cheese (sliced)
- 200 grams Grape (seedless)
- 1 sm jar green Olives (optional)
- 3 Tbsps scallions
- 4 Tbsps slivered almonds
- 3 Apple (red)
- 2 Limes (juice)
- 1 Tbsp honey
- 2 Tbsps grapeseed oil
Preparation steps
1.
Season the chicken breast with salt and firmly wrap in plastic wrap, sealing the ends well. Wrap again securely in foil. Immerse in hot water for about 20 minutes. Remove from water, unwrap, and cool. Cut the goat cheese into strips, rinse and core the apples, and cut them into long thin sticks. Rinse and dry the grapes, and cut in half. If using salty olives, drain them, rinse briefly in cold water, and drain again. Cut the olives in half or in quarters. Cut the chicken breast into 1-cm (approximately 1/2-inch) cubes.
2.
Squeeze the lime and mix the juice with honey and oil. Gently combine all the ingredients. Let salad marinate for 1–2 hours. Serve the salad in bowls with bread.
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