Chicken Salad with Oranges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 24.1 mg | (201 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 847 mg | (21 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 306 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 600 grams Chicken breasts
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 2 Tbsps raisins
- 2 Tbsps Pine nuts
- 2 Tbsps Candied lemon
- 2 Tbsps White vinegar
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- 1 pinch sugar
- 2 Tbsps Chervil (finely chopped)
- 2 Tbsps parsley (finely chopped)
- 2 Oranges
- 1 head Radicchio
- Chervil (for garnish)
Preparation steps
Season chicken breasts with salt and pepper and fry in clarified butter for about 5 minutes on each side. Remove, wrap in foil and let cool.
Soak raisins in hot water for about 15 minutes, then drain.
Toast pine nuts in a dry frying pan until golden brown, then let cool. Dice candied lemon finely.
Mix candied lemon with vinegar and lemon juice and season with salt, pepper and sugar. Whisk in olive oil.
Peel oranges with a sharp knife. Cut crosswise into slices and cut the slices into quarters, collecting the juice.
Remove chicken breasts from the foil and cut into bite-sized cubes. Add chicken, meat juices and orange juice to the salad dressing, then stir in herbs, raisins, pine nuts, lemon and oranges. Season to taste.
Trim radicchio, rinse and separate 4 large leaves. Arrange salad on radicchio leaves and serve garnished with chervil leaves.
