Chicken Salad with Celery and Walnuts
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(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
683
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 683 cal. | (33 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 13.9 mg | (116 %) | ||
| Vitamin K | 80.7 μg | (135 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 40.4 mg | (337 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,305 mg | (33 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 560 mg | |||
| Cholesterol | 202 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- ¼ cold chicken
- 3 sticks Celery
- 1 Tbsp Walnut
- ¼ bunch smooth parsley
- 2 tsps Mayonnaise
- 1 tsp hot Mustard
- 1 Tbsp White vinegar
- salt
- freshly ground peppers
- 1 pinch sugar
- 1 Tbsp sunflower oil
Preparation steps
1.
Remove the chicken from the bones and chop. Rinse and peel the celery, set the green leaves aside and cut the stems into thin slices. Mix the chicken and chopped celery in a bowl.
2.
For the dressing, combine the mayonnaise with the mustard and vinegar and mix until smooth. Season with salt, pepper and sugar and then gradually beat in the sunflower oil. Season to taste and drizzle over the salad. Mix everything together and leave to stand briefly.
Chop the walnuts coarsely with a big knife.
3.
Rinse the parsley and shake dry. Pluck off the leaves and chop finely. Also, finely cut the celery leaves.
Mix half of the nuts and the greenery into the salad and serve garnished with the remainder.
