Chicken Salad with Spinach and Walnuts
Healthy, because
Even smarter
Nutritional values
This recipe is packed with protein from the chicken and walnuts, and blood-healthy iron from the spinach.
Vegetarians can eat this salad too! Instead of chicken breast fillet, fried slices of tofu or a handful of cheese cubes also taste good with it.
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 36.45 g | (37 %) | ||
| Fat | 37.41 g | (32 %) | ||
| Carbohydrates | 16.14 g | (11 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 3.46 g | (12 %) |
| Vitamin A | 603.52 mg | (75,440 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.62 mg | (30 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 20.85 mg | (174 %) | ||
| Vitamin B₆ | 0.78 mg | (56 %) | ||
| Folate | 133.22 μg | (44 %) | ||
| Pantothenic acid | 1.08 mg | (18 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0.34 μg | (11 %) | ||
| Vitamin C | 20.95 mg | (22 %) | ||
| Potassium | 735.1 mg | (18 %) | ||
| Calcium | 104.1 mg | (10 %) | ||
| Magnesium | 83.39 mg | (28 %) | ||
| Iron | 3.43 mg | (23 %) | ||
| Iodine | 1.62 μg | (1 %) | ||
| Zinc | 1.39 mg | (17 %) | ||
| Saturated fatty acids | 4.65 g | |||
| Cholesterol | 85 mg |
Ingredients
- Ingredients
- 14 ozs Chicken breasts
- 12 ozs chicken stock
- 3 ozs Walnut
- 5 ozs white, seedless Grape
- 2 sprigs Celery
- 9 ozs baby Spinach
- 1 fresh garlic clove
- 4 Tbsps apple cider vinegar
- 2 Tbsps grapeseed oil
- 4 Tbsps olive oil
- 1 Tbsp lemon juice
- 1 pinch sugar
- freshly ground peppers
- Sea salt
Preparation steps
Rinse the chicken breast halves under cold running water and pat dry with paper towels. Bring the chicken stock to a boil in a pot and add the breast halves. Cover and simmer over low heat 15-20 minutes.
Coarsely chop the nuts. Rinse the grapes and cut in half. Rinse the celery, trim, remove any threads and cut into thin slices.
Rinse the spinach, trim and spin dry.
For the dressing, peel the garlic and chop finely. Stir with the vinegar, oil, lemon juice and sugar and season with salt and pepper. Drain the chicken breast halves and tear or cut into pieces.
Place all salad ingredients in a sealable bowl. Drizzle the dressing over the salad just before serving.
