Colorful Chicken Salad with Pesto and Croutons
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
445
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 36.6 μg | (61 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 25 mg | (208 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 706 mg | (18 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams Chicken breasts (ready to cook, skinless)
- salt
- freshly ground peppers
- olive oil
- ½ Baguette
- 2 handfuls mixed Herb salad
- 8 Radish
- ½ Cucumber
- 4 Tbsps Pesto (from a jar)
Preparation steps
1.
Preheat the grill.
2.
Rinse meat, pat dry, season with salt and pepper, sprinkle with a little oil and grill on the hot grill, turning occasionally, about 8 minutes.
3.
Cut the baguette into thin slices, drizzle with a little oil and toast until golden brown on the hot grill.
4.
Rinse the herb salad, trim and spin dry. Rinse the radishes and cucumber, trim and cut both into thin slices.
5.
Cut the meat into strips. Mix with the baguette slices, herb salad, radishes and cucumber and arrange on plates. Season with salt and pepper and drizzle with a little olive oil. Serve with pesto.
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