Chicken Salad Pitta Breads
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
705
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 705 cal. | (34 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 284.2 μg | (474 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 40.9 mg | (341 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,515 mg | (38 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 498 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pita bread
- 4 Lettuce
- ½ bunch parsley
- 1 Red onion
- 1 clove garlic cloves
- 1 green Apple
- 1 small grilled or roasted chicken (cooked the previous day)
- ⅞ cup Mayonnaise
- ⅜ cup Sour cream
- salt
- peppers
Product recommendation
Serve with watermelon for dessert and a soft drink.
Preparation steps
1.
Cut the pita breads in half and open each half to make a pocket. Wash the lettuce, shake dry and shred the leaves. Wash the parsley, shake dry, reserve a few leaves to garnish and roughly chop the rest. Peel the onion, cut into thin strips then chop roughly.
2.
Peel and press the garlic. Wash the apple, cut into eighths, remove the core and slice very thinly. Skin the chicken, take the meat off the bone and tear or cut into small pieces. Mix all the prepared ingredients with the mayonnaise and sour cream and season to taste with salt and pepper. Fill the pita pockets with the chicken mayonnaise and serve at once garnished with parsley.
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