Quick Lunch

Chicken Salad with Spinach and Walnuts

5
Average: 5 (2 votes)
(2 votes)
Chicken Salad with Spinach and Walnuts
share Share
print
bookmark_border Copy URL
Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Calories:
539
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie539 kcal(26 %)
Protein36.45 g(37 %)
Fat37.41 g(32 %)
Carbohydrates16.14 g(11 %)
Sugar added1.05 g(4 %)
Roughage3.46 g(12 %)
Vitamin A603.52 mg(75,440 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.62 mg(30 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.27 mg(25 %)
Niacin20.85 mg(174 %)
Vitamin B₆0.78 mg(56 %)
Folate133.22 μg(44 %)
Pantothenic acid1.08 mg(18 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C20.95 mg(22 %)
Potassium735.1 mg(18 %)
Calcium104.1 mg(10 %)
Magnesium83.39 mg(28 %)
Iron3.43 mg(23 %)
Iodine1.62 μg(1 %)
Zinc1.39 mg(17 %)
Saturated fatty acids4.65 g
Cholesterol85 mg

Ingredients

for
4
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

1.

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.

2.

Place all salad ingredients in a sealable bowl. Drizzle the dressing over the salad just before serving.