Chicken Salad with Cabbage, Grapes and Lentils
(Percentage of daily recommendation)
|Calorie||543 kcal||(26 %)|
|Protein||36.26 g||(37 %)|
|Fat||24.1 g||(21 %)|
|Carbohydrates||49.64 g||(33 %)|
|Sugar added||0 g||(0 %)|
|Roughage||12.59 g||(42 %)|
|Vitamin A||954.83 mg||(119,354 %)|
|Vitamin D||0.06 μg||(0 %)|
|Vitamin E||2.49 mg||(21 %)|
|Vitamin B₁||0.19 mg||(19 %)|
|Vitamin B₂||0.28 mg||(25 %)|
|Niacin||14.75 mg||(123 %)|
|Vitamin B₆||0.9 mg||(64 %)|
|Folate||157.98 μg||(53 %)|
|Pantothenic acid||0.94 mg||(16 %)|
|Biotin||5.76 μg||(13 %)|
|Vitamin B₁₂||0.22 μg||(7 %)|
|Vitamin C||134.92 mg||(142 %)|
|Potassium||1,058.86 mg||(26 %)|
|Calcium||300.57 mg||(30 %)|
|Magnesium||68.91 mg||(23 %)|
|Iron||5.94 mg||(40 %)|
|Iodine||1.41 μg||(1 %)|
|Zinc||1.17 mg||(15 %)|
|Saturated fatty acids||3.27 g|
- 150 grams Beluga lentil
- 500 milliliters Vegetable broth
- ¼ Green cabbage
- 1 white onion
- 2 stalks Celery
- 200 grams red Grape
- 1 small Bok Choy
- 3 Chicken breasts (130 grams each)
- freshly ground peppers
- 4 tablespoons olive oil
- 2 tablespoons grapeseed oil
- 2 tablespoons White vinegar
- 2 tablespoons Orange juice
Rinse the lentils in a colander and boil with the broth in a pot. Cover and simmer over low heat for about 25 minutes. Drain and leave to cool slightly until lukewarm.
Plane the cabbage into thin strips, remove the stalk and knead slightly in a large bowl.
Peel the onion and cut into thin rings. Rinse the celery, remove any threads and cut into thin slices. Rinse the grapes, pat dry and cut in half. Rinse the bok choy, shake dry, remove the stalk and cut into strips.
Rinse the chicken breasts and pat dry. Season with salt and pepper and fry for about 8 minutes in some oil on both sides.
Whisk the remaining olive oil and grape seed oil with the vinegar and orange juice. Season with a pinch of sugar, salt and pepper.
Combine all salad ingredients in the bowl, mix with the dressing and transfer to plates.
Cut the chicken breasts into slices and serve arranged on the salad.