Chicken Salad with Pineapple, Creole Style
Nutritional values
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 53.7 μg | (90 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 925 mg | (23 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 36 g |
Ingredients
- For the marinade
- 3 Tbsps Lime juice
- 2 tsps honey
- 2 Tbsps ginger (freshly grated)
- 4 Tbsps olive oil (cold pressed)
- For the salad
- 2 Chicken breasts (each 200 grams)
- Sea salt
- peppers
- 1 paprika (yellow)
- 2 Tomatoes
- 1 ripe Pineapple
- 1 Tbsp vegetable oil
- ½ head Oak leaf lettuce
- 1 bunch Watercress
Preparation steps
Combine honey, lime juice, ginger and olive oil. Rinse the chicken breasts in cold water, pat dry, season with salt and pepper and drizzle with 1 tablespoon marinade. Rinse all fruits and vegetables. Cut the tomatoes in half, remove the core and finely dice, mix with 2 tablespoons marinade. Rinse the pepper, trim, cut in half, remove seeds and ribs, quarter and brush with marinade. Cut the pineapple lengthwise, divide the halves into quarters. cut the flesh crosswise every 2 cm, without cutting through the shell, drizzle with the remaining marinade.
Heat a grill pan and coat with oil, grill the chicken breasts on each side for 3-5 minutes, remove, keep warm in the oven. Add the peppers to the pan, grill the peppers 3-4 minutes, take out and mince, grill the pineapple each side 4 min. Remove 4 wedges and cut the width in half, remove the core, loosen the flesh from the shell, mix with tomatoes and peppers. Trim the lettuce and cress, rinse and shake dry. Arrange the salad on 4 plates, cut the chicken breasts into thin slices and lay on top, serve garnished with watercress and pineapple wedges.
