Chicken Tarragon Salad on Crostini
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 42 min.
Ready in
Calories:
65
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 65 cal. | (3 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 63 mg | (2 %) | ||
| Calcium | 9 mg | (1 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
28
- Ingredients
- 1 french Baguette cut into 1/2-inch-thick slices (1.27 cm)
- 2 Tbsps good-quality olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 lemon (rinsed)
- 2 boneless, skinless Chicken breasts (rinsed)
- 1 Tbsp Canola oil
- 1 Tbsp fresh Tarragon (finely chopped)
- 0.333 cup Mayonnaise
- 1 handful fresh Arugula (rinsed and dried)
Preparation steps
1.
Preheat an oven to 350°F / 180º C. Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Season to taste with salt and pepper. Bake until golden, 10 to 12 minutes. Transfer to a servings platter.
2.
Meanwhile, grate 1/2 teaspoon zest from the lemon. Halve the lemon and squeeze 2 teaspoons juice in a small bowl. Set the zest and juice aside.
3.
Lightly pound the chicken breasts to an even thickness. Pat completely dry with absorbent paper towels. Season both sides of the chicken with salt and pepper.
4.
Heat the canola oil, in a large skillet set over medium heat. Add the chicken and cook until cooked through and golden brown, 4 to 5 minutes per side. Transfer to a cutting board and let stand for 5 minutes.
5.
In a medium mixing bowl, combine the lemon zest and juice, tarragon, and mayonnaise, season with salt and pepper. Mix until smooth.
6.
Finely chop the chicken. Add to the chicken to the mayonnaise mixture and toss until thoroughly blended. Spoon a tablespoonful of salad onto each prepared crostini, garnish with arugula and serve.
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