Chicken Salad with Croutons
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
490
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 716 mg | (18 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Chicken breasts
- 1 head Romaine lettuce
- 200 grams Cherry tomatoes
- 2 Tbsps Caper (in brine)
- 6 slices white bread
- salt
- freshly ground peppers
- 2 Tbsps apple cider vinegar
- 1 pinch sugar
- 3 Tbsps sunflower oil
- 4 Tbsps olive oil
- lemons (juiced)
How healthy are the main ingredients?
Chicken breastwhite breadolive oilapple cider vinegarsugarsaltPreparation steps
1.
Rinse lettuce and drain. Remove the outer, tough leaves and cut the remaining leaves into large pieces. Rinse and halve the tomatoes. Cut chicken into bite-sized cubes.
2.
Heat sunflower oil in a pan and fry the chicken cubes over high heat until the meat is cooked. Season with salt and pepper and sprinkle with lemon juice.
3.
Cut white bread into cubes and toast in a dry pan over medium heat, stirring constantly. Rinse capers with cold water and drain.
4.
Mix vinegar, olive oil, salt and pepper to taste, capers and sugar together to make a vinaigrette. Distribute lettuce, tomatoes, chicken cubes and croutons on 4 plates and drizzle each serving with vinaigrette.
