Chicken Salad with Cabbage, Grapes and Lentils

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Chicken Salad with Cabbage, Grapes and Lentils
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
476
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie476 cal.(23 %)
Protein47 g(48 %)
Fat17 g(15 %)
Carbohydrates31 g(21 %)
Sugar added2 g(8 %)
Roughage11.6 g(39 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E5.2 mg(43 %)
Vitamin K233.1 μg(389 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin26.6 mg(222 %)
Vitamin B₆1.3 mg(93 %)
Folate185 μg(62 %)
Pantothenic acid2.4 mg(40 %)
Biotin10.6 μg(24 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C68 mg(72 %)
Potassium1,240 mg(31 %)
Calcium151 mg(15 %)
Magnesium119 mg(40 %)
Iron5.8 mg(39 %)
Iodine4 μg(2 %)
Zinc3.4 mg(43 %)
Saturated fatty acids2.5 g
Uric acid389 mg
Cholesterol93 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
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)
salt
freshly ground peppers
4 Tbsps olive oil
2 Tbsps grapeseed oil
2 Tbsps White vinegar
2 Tbsps Orange juice
sugar
How healthy are the main ingredients?
GrapeCeleryolive oilgrapeseed oilOrange juiceonion

Preparation steps

1.

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.

2.

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.

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