Chinese Chicken Salad
Chinese Chicken Salad - Delicious and low carb
Healthy, because
Even smarter
Nutritional values
If you are looking for a source of phosphorus, you have it with chicken. The mineral ensures the strength of teeth and bones and is important for the energy supply of the cells. An insider tip when it comes to detoxification: Coriander/Cilantro. This spice serves the rapid elimination of toxins and heavy metals from the body.
Even though cilantro is very healthy, unfortunately, not everyone likes it. If you feel that way, you can replace the herb with flat-leaf parsley, for example. Instead of chicken breast fillet, the Chinese Chicken Salad also tastes good with turkey breast fillet.
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 112.8 μg | (188 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 24.4 mg | (203 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 808 mg | (20 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 320 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 21 ozs chicken breast fillets
- 5 ozs frozen Green beans
- 3 scallions
- 1 green Bell pepper
- 24 ozs Napa cabbage
- 1 bunch cilantro
- 2 Tbsps sesame oil
- 2 Tbsps Fish sauce
- 2 tsps honey
- 1 Tbsp soy sauce
- 3 tsps Rice vinegar
- salt
- peppers
- Chili powder
Preparation steps
Poach chicken in boiling water for 30 minutes; then remove from water and cool for 10 minutes. Slice chicken meat into narrow strips.
While chicken is cooking, cook beans in boiling salted water for about 5 minutes, drain, rinse, and drain again. Clean the spring onions, wash, and cut diagonally into rings. Halve bell pepper, remove seeds, wash and cut lengthwise into fine strips. Clean Chinese cabbage, wash and cut crosswise into thin strips. Wash cilantro, shake dry, pluck off leaves, set aside 1/3 for garnish. Cut beans lengthwise into strips. Mix all prepared ingredients in a bowl.
For the dressing, mix sesame oil, fish sauce, honey, soy sauce and vinegar with 1 Tablespoon water and season with salt, pepper, and chili powder. Pour it over the cabbage salad and mix everything well.
Arrange cabbage on plates, grind pepper over, and garnish with the remaining cilantro.
