Spicy Chicken Avocado Salad
Spicy Chicken Avocado Salad - This delicious mixture paired with green superfoods leaves no craving unsatisfied.
Healthy, because
Even smarter
Nutritional values
Chicken is a great source of lean protein, avocados provide plenty of healthy fats, and the other vegetables provide nutrients that are so important to a healthy body.
If you are vegetarian or vegan, omit the chicken and add tofu or another meat substitute.
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,053 mg | (26 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 8 ozs mixed Lettuce
- 1 yellow Bell pepper
- 8 ozs Cherry tomatoes
- 1 Red onion
- 1 ripe Avocado
- 2 tsps Lime juice
- 1 Tbsp White vinegar
- 1 Tbsp lemon juice
- 3 Tbsps olive oil
- salt
- peppers
- 1 generous pinch sugar (optional)
- ½ tsp Mustard
- 18 ozs Chicken breasts
- cayenne pepper
- ½ tsp ground paprika (sweet)
- 1 Tbsp sunflower oil
Preparation steps
Rinse and spin dry lettuce. Tear leaves into bite-sized pieces.
Rinse, trim and cut bell pepper into strips. Rinse tomatoes and cut in half. Peel onion, cut in half and slice.
Cut avocado in half, remove pit, peel and cut flesh into strips. Sprinkle immediately with lime juice.
Mix prepared ingredients.
Stir together vinegar, lemon juice, olive oil, salt, pepper, 1 pinch sugar and mustard. Mix salad with vinaigrette and distribute onto 4 plates.
Rinse chicken breast, pat dry and cut into strips. Season with salt, pepper, cayenne pepper and paprika.
Heat sunflower oil in a pan. Cook chicken strips on both sides over medium heat for 3-4 minutes.
Arrange chicken strips on salads and serve.
