Chicken Salad with Coconut-curry Dressing
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
449
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32 mg | (267 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,026 mg | (26 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 390 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (About 500 grams)
- salt
- peppers
- 4 Tbsps vegetable oil
- 1 Tbsp Sesame seeds
- 1 Cucumber
- 1 ripe Mango
- 1 Red chili pepper
- ½ head Iceberg lettuce
- 100 milliliters Coconut milk
- ½ tsp Curry
- 2 Tbsps Lime juice
Preparation steps
1.
Rinse chicken breasts and pat dry with paper towels. Season with salt and pepper. Heat 2 tablespoons oil in a pan and add chicken. Sear about 6 minutes on both sides. Shortly before the end of the cooking time, sprinkle with sesame seeds. Remove the chicken from pan and allow to cool. Rinse cucumber and cut into slices. Peel mango, cut flesh from pit and cut into wedges. Trim chile pepper, rinse and finely chop. Rinse the lettuce, drain and cut into strips.
2.
Cut the chicken breasts into slices and place in a bowl with the slices of cucumber, mango, lettuce and chile pepper. Mix well. Stir coconut milk with curry, lime juice and remaining oil. Season to taste with salt and pepper and pour over the salad.
