Cucumber Cabbage Salad with Chicken Breast
Healthy, because
Even smarter
Nutritional values
This colourful mixed salad has a lot of nutrients to offer: The tender savoy cabbage is particularly rich in the plant pigment chlorophyll, which supports blood formation and promotes wound healing. Valuable, muscle-building protein is also on the menu here, from chicken breast fillet as well as yogurt, sesame seeds and pine nuts.
If you would prefer this to be vegetarian, replace the chicken breast fillet with grilled halloumi.
(Percentage of daily recommendation)
| Calorie | 292 cal. | (14 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 678 mg | (17 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 18 ozs Savoy cabbage
- salt
- ½ Cucumber
- 8 ozs purple Grape (seedless)
- 6 ozs Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- 1 pinch sugar
- freshly ground peppers
- 10 ozs Chicken breasts
- 1 oz Pine nuts
- 2 Tbsps vegetable oil
- 1 Tbsp Sesame seeds
- 1 Tbsp honey
- 2 Tbsps balsamic vinegar
Preparation steps
Rinse and halve cabbage, remove hard stalk and cut into thin strips. Blanch in boiling salted water for 4-5 minutes or until al dente, rinse in cold water and drain well. Rinse and dry cucumber, halve lengthwise and cut into thin slices. Rinse and halve grapes.
Prepare dressing. Whisk yogurt with lemon juice and 3-4 tablespoons of water, season with sugar, salt and pepper.
Rinse chicken, pat dry and cut into strips. Toast pine nuts in a dry pan until fragrant. Remove from pan and set aside. Heat oil in a pan and cook chicken for about 1-2 minutes or until browned. Add sesame seeds and saute briefly, add honey and balsamic vinegar, season with salt and pepper and cook until chicken is done.
Arrange cabbage with cucumber and grapes on plates. Top with chicken and drizzle with the dressing. Sprinkle with pine nuts and serve warm.
