Chicken with a Spinach and Raspberry Salad
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
If you don't like the taste of coriander, you can use flat parsley for the vinaigrette instead.
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 223.3 μg | (372 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 952 mg | (24 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 317 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the chicken and salad
- 600 grams Chicken breasts (ready to cook, skinless)
- Iodized salt (with fluoride)
- freshly ground peppers
- 1 ½ Tbsps Canola oil
- 200 grams fresh, young Spinach
- 200 grams fresh, ripe Raspberries
- ¾ Cucumber
- For the vinaigrette
- 1 red chili pepper
- 3 sprigs cilantro
- 2 Tbsps Orange juice
- 1 tsp medium hot Mustard
- 1 tsp liquid honey
- 2 Tbsps olive oil
Preparation steps
Rinse the meat, pat dry and season with salt and pepper. Saute in hot oil over medium heat until golden brown.
Rinse the spinach and spin dry. Rinse the raspberries. Rinse the cucumber and cut into thin slices.
For the vinaigrette, rinse the chile, halve lengthwise, remove the seeds and chop. Rinse the cilantro, shake dry and finely chop.
Mix the orange juice, mustard, salt, pepper and honey. Gradually mix in the oil. Mix in the chile and cilantro.
Mix the spinach, cucumber and raspberries. Cut the chicken into strips and arrange next to the salad. Drizzle everything with the orange vinaigrette and serve.
