Corn Salad with Fried Chicken Strips
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
604
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 687 mg | (17 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams lamb's lettuce
- 300 grams Chicken breasts
- 2 Tbsps Pastry flour
- vegetable oil
- 100 grams Bacon
- 4 slices Toast
- 1 Tbsp butter
- salt
- peppers
- 1 garlic clove
- 5 Tbsps olive oil (extra virgin)
- 3 Tbsps balsamic vinegar
Preparation steps
1.
Cut chicken breast into wide strips, add salt and pepper and coat with flour. Fry until golden in 6 tablespoons of hot vegetable oil. Drain on paper towels. Rinse, trim and spin dry the lettuce. Cut the bacon into small cubes and fry briefly in a dry pan. Cut toast into cubes and roast until golden on all sides in hot butter.
2.
Peel the garlic. Mix the olive oil and balsamic vinegar to make a vinaigrette and season with salt and pepper. Press the garlic through a press and stir in the dressing. Mix the vinaigrette with the lettuce. Place salad on a plate and serve served with the fried chicken strips, bacon and croutons.
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