Chicken Salad with Apples and Walnuts
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
519
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 14.2 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 944 mg | (24 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ Lollo Bionda
- ½ Lollo rossa (or lettuce)
- 4 Tbsps dried Cranberry
- 6 Tbsps Apple juice
- 2 ripe Apple (such as Boskop)
- 1 Tbsp lemon juice
- 100 grams peeled Walnut
- 500 grams smoked Chicken breasts (piece)
- 2 sticks Celery
- For the dressing
- 200 grams Natural yogurt
- 2 Tbsps acid Whipped cream
- 2 Tbsps apple cider vinegar
- 1 Tbsp sunflower oil
- salt
- freshly ground peppers
- sugar
Preparation steps
1.
Separate the leaves of the lettuce, rinse, dry, and tear into pieces. Soak the cranberries in the juice. Rinse the apples and remove the core. Quarter and dice into small pieces. Mix immediately with the lemon juice. Toast the walnuts in a dry pan, then remove, and set aside. Cut the chicken into small cubes. Rinse, trim, and thinly slice the celery.
2.
For the dressing, mix the yogurt, sour cream, vinegar, and oil. Season to taste with salt, pepper, and sugar. Arrange the lettuce on plates. Mix the apple, chicken, walnuts, celery, and drained cranberries. Top the lettuce with the chicken mixture, and drizzle with the dressing.
