Chicken Salad with Apples

and Yogurt
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Chicken Salad with Apples
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
303
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie303 cal.(14 %)
Protein50 g(51 %)
Fat5 g(4 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.1 mg(9 %)
Vitamin K18.4 μg(31 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin31.1 mg(259 %)
Vitamin B₆1.2 mg(86 %)
Folate38 μg(13 %)
Pantothenic acid2.2 mg(37 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C21 mg(22 %)
Potassium903 mg(23 %)
Calcium121 mg(12 %)
Magnesium76 mg(25 %)
Iron2.6 mg(17 %)
Iodine5 μg(3 %)
Zinc2.5 mg(31 %)
Saturated fatty acids2.8 g
Uric acid397 mg
Cholesterol134 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
1 centimeter ginger
salt
1 lemon (for juice)
2 Juniper berries
1 bay leaf
4 Chicken breasts (each about 125 grams)
2 stalks Celery
½ Cucumber
1 small Apple
150 grams Yogurt (0.1% fat)
50 grams Sour cream
1 Tbsp apple cider vinegar
1 tsp Tomato paste
salt
cayenne pepper
How healthy are the main ingredients?
CelerySour creamapple cider vinegarTomato pastegingersalt

Preparation steps

1.

Peel ginger and cut into slices. Boil 300 ml (approximately 1 1/4 cup) of water with a pinch of salt in a saucepan. Add ginger, half of lemon juice, juniper berries and bay leaf. Rinse meat and place in water. Reduce heat and simmer for 12-15 minutes or until chicken is done.

2.

Rinse celery (reserve green parts), cut into small cubes. Peel cucumber and apple and cut both into small cubes. Combine vegetables and fruit, sprinkle with remaining lemon juice.

3.

Combine yogurt with sour cream, vinegar and tomato paste. Cut celery green parts, setting some aside for garnishing, into thin strips and combine with yogurt mixture. Season with salt and cayenne pepper.

4.

Remove chicken from the pot, cool and dice finely. Combine with vegetable mixture and toss with yogurt dressing. Garnish with remaining celery leaves and serve.

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