Chicken Salad with Pumpkin Seeds and Herb Vinaigrette
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
429
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 93.4 μg | (156 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 28.2 mg | (235 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 1,021 mg | (26 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 318 mg | |||
| Cholesterol | 202 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 baby Lettuce
- 3 Chicken breasts
- salt
- peppers
- 1 Tbsp vegetable oil
- 2 Bell pepper (Red and yellow)
- 200 grams button Mushroom (brown)
- 2 Tbsps Pumpkin seed
- 2 hardboiled eggs
- 2 sprigs Tarragon
- 4 Tbsps Red wine vinegar
- 2 tsps grained Mustard
- salt
- peppers
- 1 Tbsp small Caper
- 6 Tbsps olive oil
- 4 Tbsps Broth
Preparation steps
1.
Rinse the chicken breasts, pat dry and season with salt and pepper. Sauté in hot oil for 7-10 minutes, remove from pan and wrap in foil.
2.
Rinse bell peppers, trim, remove seeds and cut into thin strips. Wipe mushrooms with a paper towel, brush and cut into slices.
3.
Rinse the lettuce, trim, shake dry and tear into smaller pieces as desired. Mix lettuce and prepared vegetables and distribute on 4 plates.
4.
For the dressing, peel the eggs and mash finely with a fork.
5.
Rinse the tarragon, pat dry, pluck leaves and finely chop. Mix eggs, tarragon, vinegar, mustard, spices and capers. Stir in oil and broth and season to taste.
6.
Cut the chicken into slices and place on the salad. Drizzle the dressing over the top and sprinkle with pumpkin seeds.
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