Curried Chicken Salad with Mango and Avocado
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
376
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 72.3 μg | (121 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,143 mg | (29 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Chicken breasts
- 200 grams mixed Lettuce (as desired; eg. Romaine lettuce, arugula, sorrel, mustard greens)
- 3 Tbsps vegetable oil
- 1 Mango
- 1 Avocado
- 4 Tbsps Chili sauce (sweet and sour)
- 1 tsp Curry powder
- 2 Tbsps White vinegar
- 1 tsp honey
- 1 tsp sharp Mustard
- salt
Preparation steps
1.
Rinse the lettuce, and spin dry. Arrange on plates. Peel mango, cut the meaty portions off from both sides of the pit, then cut into wedges. Spread on top of the lettuce leaves.
2.
Rinse the chicken breasts, pat dry and cut into strips. Heat oil in a skillet and saute the chicken until golden brown, about 1 minute. Add the curry powder and toss to coat. Add the chili sauce, honey, mustard, vinegar and a splash of water. Season with salt and stir together. Remove from the heat.
3.
Halve, pit, and peel the avocado and slice crosswise. Place on the salad and spoon the chicken and pan juices on top. If desired, serve with a little sour cream for dipping.
